1 cup extra strong hot or cold coffee
1-1/2 cups sliced fresh mushrooms
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1/2 cup chopped onion
8 ounces of tomato sauce
1/2 cup chopped green pepper
1 bay leaf
2 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon salt
Basil, Thyme or Oregano, to taste
In a Dutch oven, cook meat, mushrooms, onion, green pepper, and garlic until meat is brown. Drain fat from pan. Dab with paper towels to remove most of the grease. Stir in the remaining ingredients and bring to a boil. Reduce heat, cover, and simmer 30 minutes. Uncover and simmer 10 to 15 minutes more to desired consistency, stirring occasionally. Discard Bay leaf. Serve over spaghetti with grated cheese on the side. The sauce tastes even better the next day.
Makes 6 servings