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Spaghetti Bolognese

1 lb extra lean ground beef
2 cloves garlic, minced
1 medium onion chopped fine
2 6oz cans tomato paste
1 8oz can tomato sauce
2 Tbsp water
2 Tbsp dried basil leaves
1 Tbsp dried oregano leaves
2 Tbsp dried parsley leaves
1/2 tsp dried marjoram
A pinch of thyme
8-12 oz dry spaghetti or capellini
Optional-mushrooms

Brown and break up the beef. If there is fat, drain it in a
strainer. Remove beef to a side dish and slowly saute the garlic
and onion. Put the beef back in the pan and add the tomato paste
and sauce, using the 2 Tb water to rinse out the cans and add
every last drop. Add spices, cover, and simmer at least 30 minutes.
Then cook the pasta al dente in water with salt added. Drain and
serve separately from the sauce, so people can ladle their own
sauce onto the pasta. This sauce should be thick enough to stand
up on its own. Serve with Parmesan cheese on the table.

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