Spaghetti Sauce

One of my earliest memories is going to my Aunt Nancy’s home and having spaghetti. It was great spaghetti. So when I grew up and decided I could expand my cooking repertoire from Hamburger Helper to real Spaghetti Sauce, this is the recipe I tried first. And it’s still great spaghetti sauce. It’s very basic, has fabulous flavor, and makes a lot of sauce. Serve over any kind of pasta, or you can use it as a homemade pizza topping.

SPAGHETTI SAUCE
1 lb. ground meat
1 chopped onion
1 chopped green pepper
½ lb. sliced mushrooms
3-4 cloves garlic, minced
1 (6 oz.) can tomato paste
1 can tomatoes
1 tsp. beef bouillon
1 c. water (approx.)
1 tsp. fresh rosemary
1-2 tsp. dried or fresh basil
Dash of cinnamon
Salt and pepper to taste

Brown meat till crumbly, remove from pan.

If there’s a lot of grease, pour off all but 1 tablespoon. Add onion

and green pepper

(I don't know why it's pink...)

to pan. Sauté 5-7 minutes.

Add garlic. Sauté one minute. Add all remaining ingredients except herbs, cinnamon, salt and pepper.

Bring to boil, reduce heat and simmer till thick (about 1 hour);

add herbs, cinnamon, salt and pepper.

Simmer 20-30 minutes more. Stir occasionally.

Serve with a green salad and some garlic bread. More comfort food!

Grate some parmesan on top.