I realized years ago that spaghetti sauce purchased from the grocery store just doesn’t meet my standards for really great food.  This recipe for Italian Spaghetti has been in my family for years and is second to none.  The best part is, it’s fast and easy.  It takes about 15 minutes to put together, then just simmer slowly for a couple of hours until the flavors blend.  The aroma is amazing.  You’ll never buy another jar from the store!  Here it is:

1 pound ground beef

1 large onion, chopped

1/4 cup vegetable oil

1  10-3/4 oz. can tomato soup

1  12 oz. can tomato paste

1  14.5 oz. can plain tomatoes (that means no added ingredients!), chunked

1 cup mushrooms (optional)

1/2 soup can water (use the can from your tomato soup)

3 teaspoons chili powder

1/4 teaspoon pepper

2 Tablespoons light brown sugar

5-6 bay leaves

2 teaspoons sweet basil

1 teaspoon paprika

1-1/2 teaspoons salt

2 cloves garlic, slightly smashed but left whole

Brown ground beef and onion together in oil.  Add remaining ingredients.  Mix well and simmer on very low heat for 2-3 hours.  Stir occasionally to prevent scorching.  Serve over spaghetti noodles of your choice.  I use whole wheat noodles.