2 tbsp. extra virgin olive oil (no other)
1 med. sized onion, chopped (1/2 c.)
2 cloves garlic, minced
1 lb. extra lean ground beef
1 (28 oz.) can whole tomatoes
1 (6 oz.) can tomato paste
1/2 c. water
1/4 c. chopped celery
2 tbsp. chopped fresh parsley
1 bay leaf
1 tsp. leaf basil, crumbled
1 tsp. salt
1 tsp. sugar
1/8 tsp. pepper (freshly ground if you have it)
1 (16 oz.) pkg. spaghetti or your favorite pasta
Grated Parmesan

1. Heat oil in a large saucepan. Add onion and garlic; saute just until onion is soft; push to one side.

2. Add ground beef; cook until well browned, breaking into chunks. Stir in tomatoes, tomato paste, water, celery, parsley, bay leaf, basil, salt, sugar and pepper.

3. Bring to boiling; partially cover and reduce heat to low. Simmer, stirring occasionally, 1 hour or more, until sauce is thick. Remove bay leaf.

4. Cook spaghetti according to label directions; drain in colander.

5. Spoon cooked spaghetti and meat sauce onto individual plates. Toss and serve with grated Parmesan. 4 generous servings.

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