Monday Night Recipe

Spaghetti and Tomato Meat Sauce

1 Tbls Olive Oil
1 large onion, chopped
2 1/2 lb. lean ground beef
1 green pepper, chopped
1 med. carrot, peeled and chopped
6 cloves of garlic, minced
1/2 tsp. crushed red pepper flakes
2- 28oz. cans crushed tomatoes
2- 15 1/2 oz. cans diced tomatoes
2- 6 oz. cans tomato paste
1 tbls. dried oregano
1 tbls. dried parsley
salt and pepper
1 tsp. sugar, optional
1 lb. spaghetti, cooked according to package directions

1) Warm oil in a large pot over medium-high heat. Add half the onion and all of the ground beef. When the meat is browned, remove from the heat. Add the rest of the onion, pepper, carrot, garlic, crushed red pepper flakes into the pot and saute until softened.
2) Add all six cans of tomatoes, herbs, salt and pepper. Add sugar, if using.
3) Simmer as long as possible, at least one hour.
4) When ready to serve, portion out the spaghetti and half of the sauce and divide half of the meat mixture between the portions. Save the other half of the meat for Wednesday night's meal, and the other half of the tomato sauce for Thursday night's meal.