Spaghetti Sauce #2...Source: Jim Mixson

1 1/2 # hamburger cooked to crumbly in olive oil
1 large (1 C) onion chopped & sauteed in butter
48 oz tomatoes (stewed or diced)
15 oz tomato sauce
6 oz tomato paste
1/2 C white or light wine
1/2 C chopped bell pepper (sautee with onions)
1/2 t dill weed
4 small bay leaves
1 T JGM mix...This is my concoction; see Recipe
3 T Italian seasoning
1 T granulated garlic
1 T MSG
2 T brown sugar
1/2 C water +/- as needed

In a large pot, sautee onions and pepper until tender.  Add remaining ingredients
(except hamburger).  Simmer over low heat while working.
Cook hamburger to crumbly and add to above mixture.  Note:  If the hamburger is
less than 85% lean, drain/discard fat before adding. Bring to slow boil and
cut to a simmer.  Add water as desired for consistency.  Simmer for about
an hour and let sit.  Bring to low boil while stirring before serving over
cooked spaghetti noodles or egg noodles.