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 purée 1 can tomato paste 4 jalapeño 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, purée, tomato paste and add 1 can drained mushrooms, if desired. Add meat mixture, jalapeños, 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.