Italian Spaghetti Sauce - cooking recipe

Ingredients

3 Tbsp. olive oil
2 (6 oz.) cans tomato paste
1 (10 oz.) can Rotel tomatoes w/green chilies
2 (8 oz.) can stewed tomatoes
3 1/2 Tbsp. sugar
4 large onions, minced
6 cloves garlic, minced
1 c. celery, chopped fine
1 c. bell pepper, chopped
1 bunch green onions (tops and bottoms) chopped
2 bay leaves
1 sprig fresh basil, chopped
1 Tbsp. salt
1 Tbsp. oregano

Preparation

In a large heavy pot or iron skillet, fry tomato paste in olive oil. Stir until sauce is purple in color and follows spoon when stirring. You may process all veggies, plus tomatoes and add to skillet. Bring to a boil and lower heat; simmer for 2 to 3 hours. Serve over spaghetti.