Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 1 tablespoon 15ml Onion - finely chopped (large)

  3. 1 Garlic clove - minced

  4. 2 lbs 908g / 32oz Lean ground beef

  5. 1 tablespoon 15ml Minced fresh parsley

  6. 1 tspn dried parsley, crumbled

  7. 2 Bay leaves

  8. 1 tablespoon 15ml Dried basil - crumbled

  9. 1 Italian plum tomatoes - (28 oz) - undrained

  10. 3 1/2 cups 829ml Water

  11. 2 Tomato sauce - (8 oz ea)

  12. 1 Tomato paste - (6 oz) Salt - to taste Freshly-ground black pepper - to taste

  13. 1 lb 454g / 16oz Spaghetti Freshly-grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oil in heavy large Dutch oven over medium heat. Add onion and garlic and saute until onion is translucent, about 4 minutes. Add ground beef and cook until brown, breaking up with fork, about 8 minutes. Drain drippings from Dutch oven. Mix parsley, bay leaves and basil into beef and cook 2 minutes. Stir in tomatoes, water, tomato sauce and tomato paste. Simmer until reduced to sauce consistency, breaking up tomatoes with spoon, about 2 hours. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and chill. Rewarm sauce over medium-low heat before using.) Cook spaghetti in large pot of boiling salted water until just tender but firm to bite, stirring occasionally. Drain well. Place spaghetti in serving bowl. Pour half of sauce over. Serve immediately, passing Parmesan cheese separately. (Refrigerate or freeze remaining sauce for another use.) This recipe yields 4 to 6 servings (makes 8 3/4 cups sauce).


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