1 Cup chopped onion
1 Pound ground beef
2 Cloves garlic (minced)
1 1 lb. 14 oz. tomatoes (cut up)
1 1 lb. tomatoes cut up
1 6 oz. Can tomato paste
1/4 Cup snipped parsley
1 Tablespoon brown sugar
1 Teaspoon salt
1 1/2 Teaspoons dried oregano (crushed)
1/4 Teaspoon dried thyme (crushed)
1 Bay leaf
Shredded Parmesan cheese
In Dutch oven, combine onion, beef and garlic. Cook until meat is browned and onion is tender. Skim off excess fat. Add next 9 ingredients and two cups of water. Simmer uncovered three hours or until sauce is thick. Stir occasionally. Remove bay leaf. Serve over hot spaghetti. Pass a bowl of shredded parmesan cheese. Serves six.
This is a recipe for an Italian meat sauce that simmers for several hours before it is ready to serve. We serve the spaghetti topped with fresh parmesan cheese, and sometimes sautéed fresh mushrooms. A crisp salad and a loaf of garlic bread hot out of the oven is all you need for this family pleasing meal!