Mom's Spaghetti

I couldn't get it to format in the sidebar, so here's this week's recipe. This is my Mom's recipe for spaghetti. It is amazing! It takes some time to chop everything (we were amazed how much faster it went when we got our hand-me-down Cuisinart!), but it is so worth it! This is for a single recipe, but I suggest if you're going to go through the effort, just make a double or triple while you're at it. It freezes well in quart zippys. Each zippy feeds the two of us for two meals. Bon Appetit!

1 1/2 Lb Ground Beef

6oz Can Tomato Sauce

2 Medium Onions, Chopped

4 T Olive Oil

4 Small Garlic sections (skin & cut fine)

1 Lb Spaghetti

1 tsp Salt

1 1/2 Ribs Celery (string & chop)

28 oz Can tomatoes

2 T Parsley (dried) (or 4 T Parsley, fresh, chopped)

1/4 tsp Pepper

1/4 tsp Rosemary (crushed)

1/4 tsp Oregano

Saute garlic in oil until very lightly (golden) brown. Remove & place in pot for sauce cooking. Add tomatoes and tomato sauce and begin gently heating. Saute chopped onion & celery until very lightly brown. Add to tomatoes (if preferred the tomatoes may be blended prior to start of sauce). (If using mushrooms, they may be sauteed with the onions and celery the last minute.) Brown the meat and add to the sauce pan. Add spices, parsley, salt and as much pepper as desired. Mix together, chopping tomatoes as you stir. Simmer covered 1 Hr. then uncovered 1 Hr. Stir occasionally to avoid burning.

Heat 5 Qts water in large sauce pan. When boiling, slowly add spaghetti whole or broken. Stir to keep spaghetti separated. Cook until tender (5 to 7 minutes ‑ do not over cook). Drain in colander, rinse well with hot water ‑ drain and return to pot. Add sauce mixture or if desired serve with sauce spooned on top. Sprinkle Parmesan cheese on individual servings as desired.