In a 4-6 quart pot, heat oil, vinegar, garlic, onion, carrots, celery and green pepper. Simmer 10 minutes over medium heat, stirring frequently. Add browned meat and pan juices and all remaining ingredients except the spaghetti. Cover and simmer 2 hours, stirring occasionally. Refrigerate overnight. Before serving, reheat gently for 1/2 to 1 hour covered, adding water if needed. Serve over cooked, drained spaghetti using about 3 cups of the sauce per pound of pasta.
Yield: About 3 quarts, or enough for 4 pounds of spaghetti
Cajun Country -- New Iberia, Louisiana