2 sm. cans tomato paste (not puree)
3 sm. cans water
1 tsp. ground oregano
1 tsp. rosemary
1 tsp. black pepper

Mix all ingredients in electric skillet and cook slowly 8-10 hours or until sauce is thick but not dry. Saute 1 small onion in butter. Add this to cooked sauce. Cook 2 pounds extra lean ground chuck just until the red is out (not brown). Salt to taste and add to tomato sauce. Serve over spaghetti. Add fresh grated Parmesan cheese. Serve garlic toast and a green salad for a full meal.