In a heavy skillet on the stove, over medium-low heat, brown together:
1/2 lb. ground beef chuck (break up with a fork as you brown)
1/2 c. chopped onion (frozen is fine)
Mix well in a blender (all but the bay leaf** and Parmesan cheese**)
one 14 1/2 oz. can whole tomatoes*
one 8 oz. can tomato sauce*
one 6 oz. can tomato paste*
1 TB Worcestershire sauce
2 tsp. chopped garlic (or 1/2 tsp. garlic powder)
1 1/2 tsp. dried whole rosemary leaves
1 tsp. dried basil leaves
1 tsp. dried oregano
1/8 tsp. dried crushed red pepper*
1/4 tsp. mild chili powder*
1 tsp. salt
1/4 tsp. fresh ground black pepper
2 tsp. sugar
1 bay leaf**
1/8 c. shredded Parmesan cheese**
*Tip: It is especially important to use a quality canned tomato product and to measure the crushed red pepper and chili powder!
Pour Sauce over the ground beef mixture, add the bay leaf**, cover and simmer over low heat for about one-half hour. Stir often.
Add a little water, if necessary, while cooking. Right before serving, remove the bay leaf** and stir in the shredded Parmesan cheese**.
Serve over your favorite spaghetti with a nice salad and crusty garlic bread. Enjoy!