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1
In a large dutch oven brown the ground meat at a medium heat.
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2
Add the onion.
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3
(If you're cooking for folks who think they don't like onions, mince the onions and they will never notice them.
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4
).
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5
Salt slightly.
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6
When meat is browned, spoon off accumulated fat, turn to low and add tomato sauce, paste and puree - one can at a time until the desired thickness of sauce/meat ratio.
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7
More paste if too thin, more sauce if too thick and more puree if you like the thickness but want more sauce.
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8
You probably will have cans left over.
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9
Put them away for a later batch.
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10
Add 1/4 to 1 cup brown sugar, depending on how much sauce there is and how sweet you like it.
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11
Shake in quite a bit of onion and garlic salt and pepper to taste.
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12
Mince and add a couple garlic cloves as small as possible.
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13
Add 1 to 2 cans sliced mushrooms (again if you're cooking for picky eaters cut very, very small and they will never know they are eating mushrooms.
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14
Rub in 3 to 6 palms of Italian seasoning (rub the heel on one palm in the center of the other with the seasoning in between.
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15
This is important to bring out the full flavor of the seasoning -- at least that's what my sister Anne always tells me.
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16
You might need more but let the sauce cook a while before you decide.
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17
Add bay leaves and let simmer 1-2 hours, covered.
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18
After simmering add more spices to taste.
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19
This makes tons of spaghetti sauce and I freeze half of it.
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20
Remember to pull out the bay leaves before serving - and use the thinnest spaghetti you can get.
