(by Meliora Dockery)
1/4 c. olive oil, plus extra for pasta
1 medium onion, chopped
1 - 3 cloves garlic, minced
optional: 2 carrots, chopped
optional: 1 stalk celery, chopped
8 - 16 oz. ground beef
6 - 10 large, vine-ripened tomatoes or 28 oz. canned tomatoes, chopped
2 t. tomato paste
1 t. honey or sugar
leaves from 2 or 3 sprigs fresh oregano or 1 t. dried oregano
salt and pepper, to taste
spaghetti (2 oz. per person, according to my very precise husband)
shaved Parmesan cheese
chopped parsley
Heat 1/4 c. olive oil in a large pot.
Sauté onion and garlic (adding optional carrot and celery, if using) until lightly browned.
Stir in ground beef, and cook until browned.
Stir in tomatoes and tomato paste.
Add a little water, honey, most of the oregano, salt and pepper.
Simmer uncovered at least 30 minutes until thickened, adding water if necessary.
Cook spaghetti according to package directions, drain, and add a little olive oil to moisten.
Just before serving, add remaining oregano to sauce and serve over pasta, topped with Parmesan and parsley.
(Read Channeling Mom In A Bridge Boudoir, the story that accompanies this recipe.)