Just plain ole "spaghetti"

I can't believe I'm giving away my favorite recipe.....

Okay, fool proof, guarenteed to make Mr. Wonderful happy, as well as everyone else in the fam. Just plain ole spaghetti. Well if you wanna get really ITalian it's bolognese sauce but we folks here at the Boggs' house just call it "Spaghetti". (since we're not Italian) They come a runnin when momma has "spaghetti" on the stove.

Start with these simple items:

2 lbs. ground chuck

1 large can whole tomatoes

1 large can crushed tomatoes (be careful not to buy that stuff with all the spices in it.)

1 can of large tomato sauce

2 cans of large tomato paste

2 packages of McCormick's (I guess) I couldn't fine Lowry's but Lowry's is what I usually use (this is where I cheat) but it's worth it.

1 tablespoon fresh oregano

1 tablespoon sea salt

secret ingredient (we'll get to that in a bit)

Brown the ground beef really well adding the oregano and the sea salt

Add the McCormicks packages and 1 can of water. Mixed it up really well

Then add all the other cans of stuff. Cook forever, I mean like all day, bring it to a boil (don't let it splatter on you cause you'll never forget that one, take it down to a simmer and let it go ...like 4 hours or so. DO NOT forget to stir frequently. This is not a "let it go on it's on" kinda dish.

Don't forget a really good glass of vino or two, or three, heck, why not the whole bottle???? while you're cookin um, um, um, um, um.......

The Secret Ingredient -----can anyone guess yet????? shuuu don't tell!

There it is!!! One HEaping tablespoon of Nestles chocolate - makes is yummerlicious - put this in about 1 1/2 hour before serving. Remember, don't burn it...have I said that enough yet? I'm only saying that because I can't tell you how many times I've burned my "spaghetti"

While simmering you can do these other things:

Like Grate fresh - yes, fresh, not that packaged stuff, not that stuff in a can but FRESH parmesan cheese.

And make some garlic bread. I use a cheese slicer for the Plugra butter and lots of really good fresh smashed garlic

Make those noodles - I use only angle hair pasta. and yes, I drain them and rinse them. Too bad all you chefs out there that say don't do it. I'm rebelling.

There ya have it. Why did my pic have to be so blurred????? So sorry. oh, boy was it GOooooooooood!

By the way, the left overs are even better (especially if you freeze the sauce) oh be still my heart!