Spindletop Spaghetti Sauce with Meat
1 lb ground meat
1 cup chopped onions
1 tablespoon chopped garlic
4 cups Italian tomatoes, coarsely chopped (not drained)
1 6-ounce can tomato paste
1 bay leaf
2 teaspoons sugar
1 tablespoon dried oregano, crushed
1 teaspoon dried basil, crushed
Freshly ground pepper
1 ½ teaspoon salt
Brown ground meat and onions in a stainless steel or enameled saucepan until onions are tender and meat is gray. Add garlic and cook 1-2 minutes more. Stir in tomatoes and liquid, tomato paste, oregano, basil, bay leaf and salt. Brice sauce to a boil and simmer for 1 hour. Remove bay leaf. Taste and season with salt and pepper. Serve with cooked linguine or a pasta of choice and sprinkle with Romano cheese. (The sauce is better if simmered over a very long period of time.) Serves 4-6.
