by Patricia Kennedy
First, you have to decide if you are going to have spaghetti bolognaise (i.e. with meat sauce) or spaghetti with meat balls.
If you want meat balls, shape the ground meat into balls. I usually add some garlic powder and parmesan cheese. Brown this in olive oil. Also a quick trick is to brown them in the oven on a cookie sheet in about a 375 F degree oven. Either way put them aside - you will add them to the sauce later.
If you are using the ground meat. Spread it in a pan. Cook in olive oil. Pour off accumulated grease when the meat is done. Save the meat to put into the sauce later.
Next, brown the onions, sliced mushrooms, and garlic cloves in a very large, deep pan. Add all of the tomato ingredients - and add the chopped or dried parsley.
After it has cooked for about � hour on low heat, I use a potato masher to press the ingredients together. It seems to blend the flavors more.
Salt and pepper to taste.
Add all herbs and stir in the wine slowly.
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2 lbs. of ground meat
2 cans of 16 ounce chopped tomatoes
2 small cans of tomato sauce
1 can of tomato paste
Olive oil
1 large onion chopped
Lots of fresh sliced mushrooms (actually I often use canned mushrooms mixed in with the fresh...I don't know why - It just seems to give it extra flavor)
3 - 6 cloves of garlic, to taste
Chopped or dried parsley
Parmesan Cheese or other Italian hard cheeses if you want to experiment
Salt and pepper to taste
Any or all of the following spices: oregano, thyme, basil, fennel seed (the fennel seed is rather a secret ingredient, but used by Italian chefs in many dishes
1 cup of red wine
1 box spaghetti or fancy noodles - even try some of the flavored ones if you are daring (usually the flavored ones are better with alfredo sauces, but they can be used here also.
If you prefer - and you are in a hurry - use two jars of already made spaghetti sauces. They are all pretty good. I still add the meat, wine, mushrooms, and - sometimes garlic and onions depending on the prepared style that I use.
