This afternoon I made spaghetti.
Sauce:
1. saute (in olive oil) 1 chopped onion & 3 cloves of garlic until translucent/soft
2. Brown roughly 1 lb of ground beef. Turn heat to low.
3. Pour off most of the fat, then mix in 1 small (6oz) can of tomato paste, 1 can (28 oz) of whole tomatoes (be sure to cut/squish to bits in your hand first) with liquid, add 6 oz water.
4. Season to taste: salt, basil, 1 or two bay leaves, optional pinch of ground cayenne pepper (left out this time).
5. simmer uncovered for about an hour, stirring occasionally
Spaghetti:
1. Bring water to a boil, with about 1 tablespoon of salt.
2. Put noodles in boiling water. Boil for about 4-5 minutes or until just slightly underdone.
3. Remove from water immediately.
4. Drizzle olive oil to keep the spaghetti from sticking in clumps. And to make it tastier.
5. Top spaghetti with the sauce.
6. Top spaghetti and sauce with Parmasean cheese. Not the cheap supermarket powder. Grate it yourself, lazy bums!
What with me working second shift tonight, I made everything ahead of time and refrigerated, then reheated it while at home during my dinner break.