Ingredients

• 10 cups Best Basic Red Sauce, recipe follows, or store-bought pasta sauce
• 1 large egg
• 1 pound lean ground beef
• 1/2 cup chopped yellow onions
• 1 teaspoon minced garlic
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/4 teaspoon ground black pepper
• 2 teaspoons yellow mustard
• 1 teaspoon ketchup
• 1/2 teaspoon Baby Bam seasoning, recipe follows
• 1/2 teaspoon salt

For the Spaghetti:

• 1 teaspoon salt
• 1 teaspoon olive oil
• 1 pound spaghetti

Directions

Best Basic Red Sauce:

2 tablespoons olive oil

1 1/2 cups chopped yellow onions (1 medium yellow onion)

1 teaspoon minced garlic (2 cloves garlic)

1/2 teaspoon kosher salt

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/8 teaspoon ground black pepper

2 (28-ounce) cans whole peeled tomatoes

2 (15-ounce) cans tomato sauce

3 tablespoons tomato paste

2 cups water

1 teaspoon sugar

Heat the olive oil in a 5-quart pot over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, about 5 minutes. Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onions, and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a long-handled wooden spoon.

Remove from the heat, and use as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.

Yield: 10 cups, 2 1/2 quarts

Baby Bam Seasoning:

3 tablespoons paprika

2 tablespoons salt

2 tablespoons dried parsley

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon celery salt

Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon. Store in an airtight container for up to 3 months.

Yield: about 3/4 cup