I have tried a lot of different variations of spaghetti, however, I still prefer a recipe I received from a good friend when I was 9 years old. I'll call this Ruth's Italian Spaghetti, since it originally came from the Mother of my friend. I have modified it slightly as I'm not a fan of bacon fat and jarred mushrooms. Even so, it still tastes just as good AND it has become hubby's favorite spaghetti sauce.
Ingredients:
1/2 cup chopped onions
2 tbsp canola or vegetable oil
1 lb ground beef
1 clove minced garlic
1/2 minced green pepper
3 1/2 cups diced tomatoes
2 cups tomato sauce
1 cup vegetable broth or any broth you have on hand (sometimes I add 1/4 cup of red wine along with 3/4 cups broth)
6 oz sliced fresh crimini mushrooms
1 1/2 tsp salt
1/2 tsp pepper
1 tsp dried sage
1/4 tsp dried thyme
1 tsp oregano
1 bay leaf
1 cup of water
Instructions:
Cook onion until tender in oil. Add meat and cook until it loses red color, add all other ingredients. Cook very slow for 1 1/2 hours uncovered. Serve over spaghetti. Add a toss salad and garlic bread. Enjoy!