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Spaghetti Sauce with Meat

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  • 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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