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Print this Recipe    Spaghetti 14

Spaghetti Sauce

3 tablespoons olive oil
1 onion, coarsley chopped
1/4 tablespoon garlic, minced
1 1/2 pounds extra lean ground beef
2 16-oz cans tomato paste
16 oz can diced tomatoes

6 16-oz cans water
1/2 tablespoon oregano
1/2 tablespoon marjoram
1/2 tablespoon thyme
1/2 tablespoon basil
1 tablespoon garlic, minced
2 bay leaves
1 teaspoon sugar
2 tablespoons Parmesan cheese, grated
1 pound Italian sausage, browned and cut into 1" pieces
meatballs

Heat olive oil in a large dutch oven over medium heat; add onion
and garlic; cook until onion is golden, about 10 minutes. If using
vegetable oil, drain if desired. Add ground beef and cook over
medium heat, stirring occasionally, until ground beef is well
browned. (If adding Italian sausage, brown sausage in a seperate
pan, drain and cut into serving pieces; add to onion, garlic and
ground beef mixture).

Add tomato paste and water, stir. Add cut up tomatoes, oregano,
marjoram, thyme, basil, minced garlic, bay leaves, sugar and grated
cheese.

Bring to a boil, stirring constantly; reduce heat to medium low
and simmer for three to four hours, stirring occasionally. Spoon
off any grease that comes to the surface.

If desired, add meatballs after about three hours of cooking time.

Serve with cooked spaghetti noodles, or the pasta of your choice.

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