I really like to make a huge pot of spaghetti sauce and serve it with whole wheat thin spaghetti. I think it’s a comfort food – at least for me. I used to make the sauce from scratch (many years ago), then went to buying spaghetti, and then with some input from my son, I used a purchased spaghetti sauce that has been “doctored up.” Here’s my version.

Spaghetti Sauce My Way

1 1/2 lbs ground beef, browned well, with lots of fresh ground pepper and some sea salt to season (son says to be sure and brown it well and don’t skimp on the pepper – he knows what he’s talking about!)
1 large onion, chopped
4-6 cloves garlic, minced
1 32 oz. jar spaghetti sauce – I’ve used a variety of brands with good results. Usually get a roasted garlic, or basil seasoned one
2 – 15 oz. cans fire-roasted diced tomatoes
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
1/2 cup. chopped parsley
1 lb. box whole wheat spaghetti (I also like the Barilla Plus)
Grated Parmesan cheese

Directions:
1. Start browning ground beef, draining any excess fat. When beef is almost done, add the garlic and onions and continue cooking until onions are limp… another 5-7 minutes.
2. Add tomatoes, spaghetti sauce, basil, oregano, and crushed red peppers. Add enough water to make sauce desired consistency. I usually add about 1/2 cup.
3. Cook spaghetti another 10 minutes or so until flavors are melded.
4. Add parsley and cook a few more minutes.
5. While spaghetti sauce is cooking, boil water in large stock pot. Add a couple teaspoons of sea salt, and cook spaghetti according to package instructions. Drain.
6. Serve sauce over spaghetti and top with fresh grated Parmesan cheese.

I like to serve this with stir-fried broccoli or mixed salad greens.