World-famous spaghetti sauce.

Well, at least it's famous in my world. My people won't eat the stuff that comes in a jar, no matter how high-falutin' it is. My mommy taught me how to make real spaghetti sauce when I was just a wee lass, and I've never looked back. My people are now spoiled. Here's how you make the good stuff.

Start by browning a pound of ground beef. When Abbie and Leah are here I use organic. Sometimes I do when they're not here, but only when I can get it on sale. Brown it well, even letting it get a little crispy. You'll smell the difference in flavor.

Here's the rest of what you'll need. Note: the brand of tomato sauce is important. I've tried many others through the years, and have never been satisfied with them. Get Hunt's. And see that quart jar in the back? That's organically grown home-canned tomatoes. They are also a magic ingredient. I have used petite-diced tomatoes in the past though and the sauce is still good. So if your pantry is fresh out of magic, get the canned ones, again Hunt's.

Dice up an onion and throw it in the browned beef with 4 or 5 cloves of garlic, or if you're lazy like I am today, use a big spoonful of the minced stuff in the jar. Then hide the jar quickly.

Add all the tomato stuff along with oregano,

and basil, a little more than the oregano

and a small handful of sugar, maybe 1/8 cup or so.

Stir it all together and let it get happy for a few hours over very low heat. I use a heat diffuser to keep it from burning. You should smell my house right now! If you're really smart, you'll make this early in the week and leave it in the refrigerator until the weekend. You'll be amazed at how much better it is. This will be next Sunday's lasagna.

Enjoy!

Be thankful ~

Karen