1 lb. ground round (or chuck or extra lean ground beef)
1 (28 oz.) can peeled tomatoes
1 (8 oz.) can tomato sauce
1-3 bay leaves (depending on size and your taste)
Onion, fresh or minced to taste
Salt and pepper, a little if desired (optional-we add at the table)

In large deep sided fry pan or Dutch oven cook meat over moderate heat for 5-10 minutes until meat is no longer pink but do not over-brown. Drain in colander to remove fat.

Return meat to pot and add remaining ingredients. Cover pot, leaving lid slightly ajar and cook 45-55 minutes over medium heat. Makes 5 cups.

Toward end of cooking time you may want to lower heat or add a little water to prevent sticking (a non-stick pan would be a help.) This sauce freezes well. I often double the recipe (and of course cook it about 30-45 minutes longer). We like it served over Vermicelli or thin spaghetti. 1 cup sauce = 207 calories. Serves 4 moderate appetites.