Spaghetti

From Allen Drake

1 cup chopped onion

1 pound ground beef

2 cloves garlic, minced

16 ounce can of tomatoes, cut up

16 ounce can tomato sauce

6 ounce can of tomato paste

¼ cup snipped parsley

1 tablespoon brown sugar

1 teaspoon salt

½ teaspoon monosodium glutamate

1 ½ teaspoons dried oregano, crushed

¼ teaspoon dried thyme, crushed

1 bay leaf

Two-thirds pounds spaghetti noodles

Brown ground beef, onion, and garlic until meat is cooked. Drain off excess fat. Add remaining ingredients (except noodles), and microwave until hot.

Boil at least 6 quarts of water in large pot. When water boils vigorously, add noodles. Don’t cover. Keep water boiling; stir at the start to prevent sticking. Cook until tender, but still firm. Drain at once.

Serve noodles with sauce. This recipe is primarily from Better Homes and Gardens cook book. However, you can use dried onions, dried garlic, and dried parsley.