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In a pot bring to boil:

1 quart water


2 pounds ground chuck
2 medium onions, finely chopped
5 to 6 cloves garlic, crushed
1 can (15 ounces) tomato sauce
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce

Stir and add:

10 peppercorns, ground
8 whole allspice, ground
8 cloves, ground
1 bay leaf
2 teaspoons salt
2 teaspoons cinnamon
1-1/2 teaspoon ground cayenne pepper
1 teaspoon ground cumin
half ounce grated unsweetened chocolate

Bring to a boil, then reduce to simmer, 2 to 3 hours. Cool, uncovered and refrigerate overnight before serving. Before serving skim fat off top and reheat. Serve over Spaghetti noodles. Top with grated cheddar cheese and chopped onion.

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