Carly this ones for you...

Homemade Spaghetti Sauce:
2 T olive oil
2 cloves garlic (or 1 t. ready-to-use garlic)
1 onion, chopped (I only use 1/2 of a very small onion, I'm not much of a
chunky/onion-y person:)
1/2-1 lb ground beef (I only do 1/2 lb)
23 oz of tomato juice (so 1/2 of a large 46 oz can pictured)
2 cans of 6 oz tomato paste (or one 12 oz can--whatever is in your pantry:)
2 cans of 8 oz tomato sauce (or one 15 oz can)
1 t salt
1/2 t nutmeg
1 bay leaf
~3 dried chili peppers


Combine olive oil, garlic and chopped onion and brown in frying pan. Add ground beef and cook until gray in color (do not brown.) Pour off excess fat.It will look like this:

Then add tomato products, and seasonings. I put in bay leaf and peppers at the very end. Cover and let simmer for abt an hour, flavor improves with slow cooking.

**Keep in mind this is an old family recipe so you can change it however you'd like--add more meat, more peppers depending on how spicey etc. I would def. use Hunts paste and sauce, it seems to turn out better. Also, my mom would let it simmer all day long sometimes and it turned out good. I only use this on spaghetti--I tried it in lasagna once and didn't love it. It freezes very well so after feeding my family I usually pour the rest into 3 different containers so I can use it for 3 more meals!