Riley's Spaghetti Sauce


2 lb. lean ground beef
2 c. onion, diced
1 c. green pepper, diced
2 cloves garlic, or more if needed
1 1/2 c. beef broth (3 envelopes)
2 c. tomato paste
1 tsp. salt
dash cayenne
2 tsp. oregano
1 tbs. Worcestershire sauce
1 (28 oz.) can tomatoes
1 tbs. vinegar, omit if sauce is sour enough
1 c. grated cheese, or more to taste

Brown beef (use water if needed to keep from sticking).
Add onions, pepper and garlic.
Continue cooking until onion is translucent and tender.
Add remaining ingredients, except cheese.
Once the sauce is simmering, add cheese and stir until melted.
Simmer for as long as possible, preferably
five hours or more. Even better the next day.