- 1 lb (500 g) lean ground beef
- 1 medium onion, chopped
- 28 oz (796 mL) can tomatoes
- 1 cup (250 mL) water
- 1 small tin (5½ oz/156 mL) tomato paste
- ½ tsp (2 mL) garlic powder or 2 cloves garlic, chopped
- 2 bay leaves (remove before serving)
- ½ tsp (2 mL) chili powder
- 1 tsp (5 mL) dried oregano
- 1 tsp (5 mL) dried basil
- ¼ tsp (l mL) paprika
- 1/8 tsp (0.5 mL) ground cinnamon
- 1/8 tsp (0.5 mL) ground cloves
- 1 cup (250 mL) chopped vegetables, such as green pepper, celery or mushrooms
- Brown the ground beef. Drain off as much fat as you can.
- Add the rest of the ingredients.
- Bring to a boil, then turn down heat. Cover and simmer for about 1 hour. Stir every now and then so the sauce doesn’t stick. Add extra water if it gets too thick.
- Serve over hot spaghetti , with parmesan cheese if you like.