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Neapolitan Spaghetti Sauce

2 onions, sliced thin
1/2 green bell pepper, chopped
2 cloves garlic, mashed
1/2 cup olive oil
2 pounds finely ground beef
3 cups tomato juice
1 1/2 cups tomato puree
1 can tomato paste
4 jalapeno peppers, chopped
1 teaspoon Italian seasoning
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons granulated sugar
12 stuffed green olives, sliced

Brown onions, green pepper and garlic. Add meat and brown slowly.

Heat tomato juice, puree, tomato paste and add 1 can drained mushrooms, if desired. Add meat mixture, jalapenos, salt, pepper, sugar and 1 bay leaf. Simmer 2 1/2 to 3 hours until thickened.

Remove bay leaf. Simmer 10 minutes longer.

Serve with spaghetti and top with Parmesan cheese. This makes sauce for 1 pound of spaghetti. It tastes even better if made the day before and allowed to stand.