Spaghetti Sauce

Well anyone who has been to my home has also probably had some of my spaghetti which has a sauce that I basically learned from my father, but is "doctored" a bit by me.  I usually make a lot and freeze the balance in small 2 serving plastic containers for quick use when I come home.  So here's my famous recipe.  Keep in mind,  the amounts can be varied by the cook to suit their taste.

TED WILSON'S SPAGHETTI SAUCE

Brown 1 lb of ground beef and 1 lb of ground pork in 1/2 cup of olive oil
Chop the following and put into the meat:
4 long stalks of celery
12 white button mushrooms sliced (bigger is better)
2 sweet green peppers in big chunks (large size)
2 big Onions med chopped
20 cloves of garlic (use a garlic press) I have even used 40 cloves at times.

Add 6 cans of chopped tomatoes.
Add 2 cans of tomatoe sauce
1/2 bottle red wine
1 teaspoon dark unsweetened chocolate
1 teaspoon instant coffee
4 teaspoons dry basil
3 teaspoons dry oregano
3 bay leaves
1 teaspoon red pepper flakes
4 teaspoons sugar
1 can of tomatoe paste

Cook all of that on low heat and stir often or it heavy meat will settle to the bottom and burn then you have a big mess to clean up.  If that happens transfer unburned part into another pot and keep on cooking.

Suggest you let this cook on low heat for about 90 min then turn off heat for a few hours.   Come back later and turn on again for an hour but keep on stirring the pot.