I'm picky about spaghetti sauce (you can call it marinara or bolognese, but in Arkansas we just say spaghetti sauce to refer to any tomato sauce). I've never mastered a sauce at home; they are always too watery, too sweet, or too bland.
My friend, Jill, invited us over for dinner last night and served this sauce with spaghetti. I knew it would be really good since she made it, but it was the perfect sauce! Here's the recipe
Jill's Spaghetti Sauce
6 Tablespoons olive oil
6 medium garlic cloves, finely chopped
1 large onion, finely chopped
1 pound ground beef
1 (28 ounce) can whole tomatoes blended to destroy chunks
1 1/2 Tablespoons tomato paste
1/4 cup fresh chopped oregano
1/2 cup fresh chopped basil
1 1/2 teaspoon sugar
1 teaspoon kosher salt
dash of Cayenne Pepper
freshly ground pepper
In a large skillet or saucepan, heat the oil over moderate heat. Add the garlic and onion; saute until tender, 2 to 3 minutes.
Add the beef and raise the heat slightly. Saute the beef until it has lost all it's pink color, about 10 minutes.
Add the tomatoes. Stir in the remaining ingredients and gently boil until thick, 15 to 20 minutes.
Serve over cooked pasta.