Not World Famous Spaghetti Sauce

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 lb medium ground beef
• 1 teaspoon salt
• 1 (28 ounce) can roma tomatoes (Italian)
• 2 (14 ounce) cans tomato sauce
• 2 (5 1/2 ounce) cans tomato paste
• 1/2 cup dry red wine
• 1 tablespoon oregano
• 1 tablespoon parsley
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 teaspoon celery salt
• 1 teaspoon paprika
• 1 teaspoon red pepper flakes
• 1/2 teaspoon sugar
• 1/2 teaspoon fresh ground pepper
• 2 bay leaves

1. Heat oil in large Dutch oven or heavy pot; add onion and cook over medium heat for about 5 minutes.
2. Add garlic, ground beef& salt and cook over medium heat, breaking up meat with a wooden spoon, until no pink remains.
3. Don't drain off fat as this helps the sauce to"cling" to the pasta.
4. Add tomatoes, tomato sauce& tomato paste; mix well, breaking up tomatoes with a wooden spoon.
5. Use the red wine to rinse the tomato cans& remove any product left behind- then add to the Dutch oven.
6. Add spices& mix well; bring the mixture to a boil, then lower heat& simmer for AT LEAST 4 hours, stirring occasionally.
7. If you find that the sauce is getting too thick for your taste, add a little water.
8. Remove bay leaves, ladle over your favourite type of spaghetti& sprinkle with freshly grated Parmesan cheese.

olive oil, onion, garlic, ground beef, salt, roma tomatoes, tomato sauce, tomato paste, dry red wine, oregano, parsley, thyme, basil, celery salt, paprika, red pepper, sugar, fresh ground pepper, bay leaves

Taken from www.food.com/recipe/not-world-famous-spaghetti-sauce-67230 (may not work)