Saturday, August 6, 2011


Kim F.
1 cup chopped onion
1 pound ground beef
2 cloves garlic, minced
1 1-pound 14-ounce can tomatoes, cut up
1 1-pound can tomatoes, cut up
1 6-ounce can tomato paste
1/4 cup snipped parsley
1 tablespoon brown sugar
1 teaspoon salt
1 1/2 teaspoons dried oregano, crushed
1/4 teaspoon dried thyme, crushed
1 bay leaf
Hot cooked spaghetti
Shredded Parmesan cheese
In Dutch oven, combine onion, meat, and garlic; cook till meat is browned and onion is tender.  Skim off excess fat; add next 9 ingredients and 2 cups water.  Simmer, uncovered, 3 hours, or till sauce is thick; stir occasionally.  Remove bay leaf.  Serve over hot spaghetti.  Pass bowl of shredded Parmesan cheese.  Makes 6 servings.

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