Italian Tomato Sauce

• 2 (8 oz.) cans tomato paste
• 1 qt. tomato juice
• 2 Tbsp. olive oil
• 1/4 c. chopped onion
• 1 small clove garlic
• 1/4 c. chopped celery
• 1 1/2 tsp. salt
• 1/4 tsp. nutmeg
• 1/2 tsp. oregano
• 1/8 tsp. pepper
• 1/4 c. Parmesan cheese
• 2 lb. ground beef
• 2 tsp. baking soda
• 8 oz. spaghetti

1. Saute onion and celery in olive oil in large heavy pot.
2. During last minute of sauteing, add the minced garlic.
3. Add tomato juice, tomato paste, spices and cheese; simmer 1 hour, covered.
4. Brown ground beef and add to tomato sauce.
5. Simmer another 1/2 hour.
6. Ten minutes before you serve the sauce, add the 2 heaping teaspoonfuls of baking soda.
7. This will cut the acid.
8. I usually put baking soda in when I put the spaghetti in water to cook.
9. Makes about 2 quarts sauce.

tomato paste, tomato juice, olive oil, onion, clove garlic, celery, salt, nutmeg, oregano, pepper, parmesan cheese, ground beef, baking soda, spaghetti

Taken from www.cookbooks.com/Recipe-Details.aspx?id=514108 (may not work)