SPAGHETTI BOLOGNESE for 18-20people         
3 lb. Italian Sausage
3 (15 oz.) can whole tomatoes
3 (15 oz.) can tomato sauce
5 med. onions
12 garlic cloves
16 lg. mushrooms
3 green peppers
6 tsp. ready to use oregano
6 tsp. ready to use basil
3 bay leafs
1-1/2 tsp. dry thyme
Fresh ground pepper to taste
1-1/2 c. olive oil
3 lb. spaghetti
Parmesan cheese, grated
Extra virgin olive oil
Peel and chop onions, garlic cloves, mushrooms and green pepper. Put large 
skillet on burner and heat olive oil on medium high setting. Add onions, garlic, 
mushrooms, and green pepper. Fry for 5 minutes or until onions turn clear and 
garlic starts to smell strong. Pour all ingredients into a bowl and reserve for later.
Return skillet to heat and add ground beef. Fry until browned and break apart into 
small clumps. Returned fried vegetables to the skillet. Add whole tomatoes and 
chop them up. Add tomato sauce, oregano, basil, bay leaf, thyme and ground 
pepper. Mix ingredients well. Cover skillet and turn heat down to simmer. 
Simmer for 30 minutes.
Bring a large saucepan of salted water to the boil. Add spaghetti, a little at a time. 
Stir and add extra virgin olive oil to avoid sticking. Cook for 10 minutes or until 
just cooked through (no hard white center). Drain and run cool water through 
spaghetti. Transfer to a bowl and add a tablespoon of extra virgin olive oil and a 
half cup of grated Parmesan cheese. Mix well.
Remove sauce from stove and pour into a bowl. Spaghetti Bolognese is now ready 
to serve.