I looked forever for that perfect spaghetti sauce-years even....now I don't have to look any longer...I loved this sauce from that first taste test you do while cooking! Serve over hot spaghetti with salad and crusty french bread!
Brown ground beef til beef is crumbly-drain and set aside.
In large saucepan just cover bottom with olive oil.
Place your garlic in your oil-let soak while you dice up your onion-do not heat yet!
Place diced onion aside-heat the oil and garlic over medium heat-heat until you see bubbles around the garlic!
When you see the bubbles around the garlic add your diced onion-lower heat to med-low.
Simmer all of this for about 5 minutes-at this time add 1 tsp of Oregano, 1/2 tsp of basil-dash of salt and pepper.
Add you two cans of tomato paste-fill up cans with water and to clean outside of can add to your onion and garlic in pot...mix up well-simmer for about 4 minutes, add now 1/2 tsp of oregano (you will be adding this all the way through) touch of salt and pepper again.
After 4 minutes add your beef into your roux for your spaghetti sauce.
Add your diced tomatoes-simmer for about 10 minutes-add 1 tsp of oregano, 1/2 tsp of basil, 1 1/2 tsp of fresh chopped parsley, a dash of cajun seasoning and 1/2 tsp of garlic pepper and throw in some black pepper.
Keep stirring sauce-occasionally.
Now add your 2 28 oz can of crushed tomatoes along with 1 tsp of parsley, 3 dashes of basil, 3 dashes of garlic powder-stir together well-keep at medium heat.
Add your teaspoon of sugar and bay leaf at this point-mix well again.
Cover and simmer for about 30 minutes-if you wish you may add your 1/3 cup of red wine at this point.
I have found the longer this sauce simmers the better it tastes! Before serving remove your bay leaf. Serve over hot spaghetti!