Instructions
In a large heavy bottomed stock pot over medium high heat, cook the ground beef until browned, about 5- 7 twinkles, stirring sometimes. Drain the rendered fat and add the meat back to the pot.
Add the diced onion, celery and garlic and cook until the vegetables soften, about 5- 7 further twinkles.
Add the rest of the constituents( except the spaghtti polls and Parmesan), stir, and bring to a pustule. Reduce the heat to poach, stir and cover with a lid, and cook for at least three hours on medium low heat, stirring sometimes.
Cook the spaghetti according to the package directions in freehandedly interspersed water. Drain and mix into the spaghetti sauce.
Serve with grated or base Parmesan rubbish and diced fresh parsley if asked .
Notes
The meat sauce can be cooled for over to 1 week or saved in a gallon ziplock bag and firmed for over to 3 months.
Nutrition
Calories: 365kcal | Carbohydrates: 52g | Protein: 18g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 1271mg | Potassium: 999mg | Fiber: 5g | Sugar: 13g | Vitamin A: 904IU | Vitamin C: 21mg | Calcium: 78mg | Iron: 4mg