DISCLAIMER: This is how I like my spaghetti, it's a really flexible recipe.
1 Can of diced tomatoes
1 Can of tomato paste
(Or one jar of a base sauce of your choice)
1 Diced onion
1/2 Diced Green bell pepper
3 Cloves of garlic
1 Tbs of Italian seasoning
Olive oil
Salt and Pepper to taste
1 Bay leaf
1 Sprig of rosemary, Diced
1 Pound of ground beef
1 Box of spaghetti noodles
A large stock pot
A sauce pan
A saute pan
First, fill your stockpot as full as possible, you want as much water as you can have in the pot safely(IE: 3 or 4 inches below the rim). Add a dash of salt and a bit of olive oil and get that ready, it takes a while for that much water to heat up.
In you sauce pan, put 2 of the cloves of garlic, the rosemary leaves, Italian seasoning, tomato paste and half the liquid from the diced tomatoes, and the diced tomatoes, onion and green peppers. Simmer on medium with a lid on it.
In you saute pan put the ground beef, the rest of your garlic, a dash of the Italian seasoning and a pit of pepper. Cook until most of the meat is browned then add to your sauce.
By now your water should be boiling, add the whole box of noodles and stir, while your sauce simmers. It will take about 10-15 min, when you bite into one of the noodles it should be one color all the way through, maybe a little pinprick of white in the middle. Drain the noodles, DO NOT RINSE , toss with olive oil.
Plate and top with cheese and enjoy. (Also, there is a whole bay leaf in there somewhere, don't eat it, if you see it while serving, pull it out.)
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