Rhena's Spaghetti Supreme

8-10 servings
Prep Time: 30 minutes
Cook Time: 1 hour, 10 minutes
Bake Time: 30 minutes

2 lbs lean ground beef or sweet Italian sausage (casing removed), crumbled, or a mixture of both
2 Tbsp olive oil
2 large yellow onions, chopped
1 medium green bell pepper, seeded and chopped
2 ribs celery, chopped
1 tsp chopped fresh garlic
2 (14.5oz) cans whole tomatoes, crushed with their juice
1 (6oz) can tomato paste
2 C water
1/4 C dry red wine (optional)
2 bay leaves
1 tsp salt
1 tsp dried oregano
1 tsp dried basil
1/8 tsp cayenne pepper
8 oz fresh white mushrooms, stems removed and wiped clean, sliced
1 (10oz) pkg spaghetti or angel-hair pasta
1 lb shredded cheddar cheese (or a combination of cheeses such as Cheddar, Monterrey Jack, and mozzarella)
Parmesan Cheese

IN A LARGE, HEAVY POT, brown beed and/or sausage in olive oil over medium heat. Add onions, bell pepper, and celery; cook for 5-8 minutes, or until vegetables are tender, stirring often. Add garlic and cook for 1 to 2 minutes, stirring constantly.
ADD tomatoes, tomato paste, water, wine (if using), and bay leaves. Season with salt, oregano, basil, and cayenne. Cook, partially covered, over medium hear for 1 hour, stirring occasionally. Add mushrooms. If sauce becomes dry, add more water. Cook for approximately 10 minutes longer.
IN ANOTHER POT, cook pasta in boiling water according to package directions. Drain and keep warm.
PREHEAT oven to 350 degrees.
IN A BAKING DISH, layer sauce, then pasta, and then Cheddar cheese and some Parmesan cheese. continue making layers until all ingredients are used.
BAKE for 20-30 minutes, or until cheese is melted and lightly browned.

(From: Taste of the South Magazine, Winter 2008)