Mama's Spaghetti With Meat Sauce

This is adapted from my mom's spaghetti recipe. It's a family favorite that simmers while you prepare the pasta--great for busy nights. Leftovers make a great lunch. I usually serve this over spaghetti, but sometimes I use linguine, fettucine, or penne. Good with garlicky bread and a salad. You can also make the sauce ahead and freeze it (it freezes quite well); just thaw and heat.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1  lb  95% lean ground beef
• 1 -2  garlic clove, minced
• 1  small onion, chopped
• 2  stalks celery, chopped
• 1  cup  sliced mushrooms (or use 2 small cans sliced mushrooms, drained)
• 1 (14 1/2ounce) can diced tomatoes with juice
• 2 (14 1/2ounce) cans tomato sauce
• 1 (6 ounce) can tomato paste
• 3 -4  tablespoons  mixed Italian herbs
• 2  dried bay leaves
•  salt
•  fresh ground black pepper
• 1  pinch brown sugar (optional)
• 2 (12 ounce) packages dry pasta
• 1⁄2 cup  shredded parmesan cheese

Directions

1. Brown beef in a saucepot or large, deep skillet over medium heat; drain.
2. Add garlic and saute until just turning white.
3. Add onion, celery, and mushrooms. Saute until tender, about 5-7 minutes.
4. Add tomatoes with juice and tomato sauce. Stir to combine. Add tomato paste and mix together. Stir in herbs and bay leaves. Season to taste with salt and pepper. Add a pinch of brown sugar, if desired.
5. Bring sauce to a simmer; reduce heat and simmer, uncovered, for 15-20 minutes, stirring occasionally. Meanwhile, prepare pasta according to package instructions.
6. Before serving, remove bay leaves and taste; adjust seasoning as desired. Serve over hot pasta, sprinkled with Parmesan cheese.