Heat the oil in a large pot over medium high heat. Add the chopped onion and cook, stirring, until softened, about 5 minutes. Add the garlic and cook for 30 seconds. Add the meat and cook, breaking it up with a wooden spoon into small pieces, until just cooked through and no longer pink, about 5 minutes. Add the bell peppers and cook until they begin to soften, about 2 minutes. hours. Remove the bay leaf.

Add the seasonings, stirring until fragrant, about 1 minutes. Add the tomato sauce and tomatoes with their juices, ½ cup water, molasses and the bay leaf and bring to a boil. Reduce the heat and simmer until the mixture has thickened considerably but is still soupy, about 2 hours. Remove the bay leaf.

Serve over spaghetti and top with kidney beans, red onion grated cheese or pimento cheese.

Top with sour cream and jalapeño slices.