Spaghetti a La Edith

Directions

1. 1
   In a large dutch oven brown the ground meat at a medium heat.
2. 2
   Add the onion.
3. 3
   (If you're cooking for folks who think they don't like onions, mince the onions and they will never notice them.
4. 4
   ).
5. 5
   Salt slightly.
6. 6
   When meat is browned, spoon off accumulated fat, turn to low and add tomato sauce, paste and puree - one can at a time until the desired thickness of sauce/meat ratio.
7. 7
   More paste if too thin, more sauce if too thick and more puree if you like the thickness but want more sauce.
8. 8
   You probably will have cans left over.
9. 9
   Put them away for a later batch.
10. 10
    Add 1/4 to 1 cup brown sugar, depending on how much sauce there is and how sweet you like it.
11. 11
    Shake in quite a bit of onion and garlic salt and pepper to taste.
12. 12
    Mince and add a couple garlic cloves as small as possible.
13. 13
    Add 1 to 2 cans sliced mushrooms (again if you're cooking for picky eaters cut very, very small and they will never know they are eating mushrooms.
14. 14
    Rub in 3 to 6 palms of Italian seasoning (rub the heel on one palm in the center of the other with the seasoning in between.
15. 15
    This is important to bring out the full flavor of the seasoning -- at least that's what my sister Anne always tells me.
16. 16
    You might need more but let the sauce cook a while before you decide.
17. 17
    Add bay leaves and let simmer 1-2 hours, covered.
18. 18
    After simmering add more spices to taste.
19. 19
    This makes tons of spaghetti sauce and I freeze half of it.
20. 20
    Remember to pull out the bay leaves before serving - and use the thinnest spaghetti you can get.