. . . because she's famous anyway

Allison’s Spaghetti Sauce

Ingredients
1 large Vidalia onion- chopped small
1 large can of crushed tomatoes
1 small can of tomato paste
2 small cans of tomato sauce (I like to mix up the plain, basil and oregano, and garlic flavors)
1 small can of sliced mushrooms (optional)
Salt and pepper to taste
Dried Oregano, basil, rosemary, parsley to taste
3-4 cloves of garlic, diced
Angel hair spaghetti
White wine
Olive oil
1-1.5 lbs ground beef/chuck/round
Parmesan cheese

Heat a large skillet/saucepan over medium high heat with a tablespoon of olive oil. Add the onion and garlic. Simmer for 3 minutes. Add the ground beef and season with salt and pepper and cook thoroughly. Turn heat down to medium low. Add the canned tomato products and mushrooms. Rinse each can out with a little white wine and add to the sauce. Added the dried spices. Simmer covered, over low heat for one hour. Taste and add any needed salt and pepper. Add a little parmesan cheese to the sauce.

Boil water for pasta. Add salt and olive oil to water. Cook spaghetti according to package. Drain pasta and add directly to sauce. Stir pasta with the sauce (I like Angel hair). Serve!

You can always add more or less cans of the tomato sauce depending on how thick you like your sauce.

. . . this makes a little over three jars worth for me (that's my addition - Katie)