Spaghetti's meat sauce recipe ¼ to ½ sweet onion, chopped 1 sweet bell pepper, chopped 1 lb. ground beef 2 14.5-oz. cans diced tomatoes 1 8-oz. can tomato sauce 1 6-oz. can tomato paste 2 cloves garlic, crushed or minced 2 Tbsp Italian herbs, extra oregano ½ tsp. cinnamon A pinch of sugar; salt & pepper Cook the onion and green pepper in olive oil until soft and fragrant; scoop out and set aside. Brown the ground beef in the fragrant oil left in the cast iron; drain off the fat. Return onion & pepper to the pan; add tomatoes, tomato sauce, tomato paste, a spoonful of crushed garlic. Stir. Sprinkle herbs over the top of the sauce. Stir. Sprinkle the cinnamon over the top of the sauce. Stir & add a pinch of sugar. (The sugar takes the edge off the acid in the tomatoes as well as counterbalancing the cinnamon.) Salt & pepper to taste. Simmer while your spaghetti noodles are cooking in salted water. Sprinkle freshly grated good parmesan cheese over the top if desired.
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