Spaghetti Sauce

• 1 lb ground beef
• 1 12 cups chopped onions
• 1 clove garlic, peeled and crushed
• 1 teaspoon crumbled leaf oregano
• 12 teaspoon crumbled dried leaf basil
• 1 crumbled bay leaf
• 4 teaspoons chili powder
• 14 teaspoon crushed dried red chili pepper
• 1 (6 ounce) can tomato paste
• 1 (28 ounce) can tomatoes, undrained
• 1 cup water
• 34 teaspoon salt
• 14 cup fresh parsley, minced
• 1 -2 teaspoon sugar (if needed to mellow the tartness of the tomatoes)
• 1 lb thin cooked spaghetti
• grated romano cheese or parmesan cheese, to top spaghetti

1. Brown ground beef over medium heat.
2. Add next 7 ingredients.
3. Cook for 5 more minutes or until onions are limp.
4. Lower heat and add tomato paste, tomatoes, water and salt.
5. Simmer, uncovered, stirring occasionallly for 1 1/4 hours or until sauce is very thick.
6. Mix in parsley and simmer for another 10 minutes.
7. Taste to see if sauce is to tart.
8. If so add the sugar.
9. Serve sauce on top of spaghetti and top with grated cheese.

ground beef, onions, clove garlic, crumbled leaf oregano, basil, bay leaf, chili powder, red chili pepper, tomato paste, tomatoes, water, salt, fresh parsley, sugar, thin cooked spaghetti, romano cheese

Taken from www.food.com/recipe/spaghetti-sauce-97894 (may not work)