2 tbsp. olive or salad oil
1 lb. ground beef
1 med. onion, chopped
1 garlic clove, minced
1 (16 oz.) can tomatoes
2 (6 oz.) cans tomato paste
4 tsp. sugar
2 tsp. oregano leaves
1 3/4 tsp. salt
1/8 tsp. cayenne pepper
1 bay leaf, crumbled

About 1 hour and 10 minutes ahead:

In Dutch oven or large saucepan over medium heat, in hot oil, cook ground beef, onion, and garlic until meat is well browned; spoon off excess fat. Stir in tomatoes with their liquid and remaining ingredients. Reduce heat to low; cover and simmer 35 minutes or until sauce is very thick, stirring occasionally. Makes about 4 cups, or enough to serve over 16 oz. spaghetti, cooked, for 4 main dish servings.