- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 28 oz can tomatoes
- 28 oz can (from the tomatoes) filled
with water
- 6 oz can tomato paste
- 1 teaspoon basil
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound spaghetti (dry)
You need two big pots to make spaghetti;
one for the sauce and one for the pasta.
Fill one of your big pots 2/3 full of water.
Add some salt if you like, and bring it to a
boil over high heat on the back of the
stove. When it is boiling, add the
spaghetti, and a drop or two of oil or bacon
grease. The fat will keep the pasta from
overflowing the pan. Let the pasta boil for
ten minutes, and then drain.
While the water is heating, prepare the
sauce. Get your second big pot and fry the
hamburger in it. Add the onion and garlic to
the pot, to cook with the hamburger. Break
the meat up into smallish pieces as you cook
it. When there is no pink left, and the meat
is very well cooked, drain off the fat if
necessary. Open up the canned tomato
products. Dump them into the pot with the
hamburger. Fill the large can up with tap
water, and add it to the pot too. Now
measure in your seasonings. You can add a
bay leaf too if you like, but it's not
necessary. Some folks add a spoonful of
sugar too, but I don't usually. Now bring
the sauce to a boil over medium heat. Reduce
the heat to low and let it simmer until it
is as thick as you like it. I let it simmer
for at least half a hour, sometimes a whole
hour if the family isn't starving. When the
spaghetti is done, usually, the sauce is
done too.
This serves about 6 people. Add garlic bread
and steamed broccoli with a nice cake for
dessert. Good eatin'.
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