My Grandmother's Spaghetti

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (large)
1		Garlic clove - minced
2 lbs	908g / 32oz	Lean ground beef
1 tablespoon	15ml	Minced fresh parsley
		= (or 1 tspn dried parsley, crumbled)
2		Bay leaves
1 tablespoon	15ml	Dried basil - crumbled
1		Italian plum tomatoes - (28 oz) - undrained
3 1/2 cups	829ml	Water
2		Tomato sauce - (8 oz ea)
1		Tomato paste - (6 oz)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Spaghetti
		Freshly-grated Parmesan cheese

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).

Source:
Bon Appetit, November 1991

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