2 tbsp. olive oil
1 lb. ground veal
3/4 c. chopped onion
1 clove garlic, minced
1 (29 oz.) can tomatoes
2 bay leaves
1 tsp. basil
1 1/2 tsp. salt
1/4 tsp. dried ground red pepper
2 tbsp. chopped parsley
1 lb. spaghetti, cooked & drained
1 sm. can tomato paste (opt., use to thicken sauce)

Heat the oil in a saucepan. Mix in the veal, onions and garlic. Cook over medium high heat, stirring constantly until the meat browns. Add the tomatoes, bay leaves, basil, salt and red peppers.

Cover and cook over low heat 1 1/2 hours, adding oil if the sauce becomes too thick. Season to taste. Stir in the parsley. Pour the sauce over the spaghetti and serve immediately.