1/2 cup extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
2 (28-ounce) cans whole tomatoes, drained and crushed by hand, liquid reserved
Kosher salt and freshly ground black pepper
1/4 cup fresh basil leaves, torn into pieces
Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomato and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.
1 pound wheat spaghetti
1 tsp salt
1/2 tsp pepper
1 can of mushrooms
(You can substitute for fresh mushrooms, I grew up with canned in my spaghetti and I really like it)
While the sauce is reducing, brown 1 pound of lean hamburger. Season with 1 tsp. salt and 1/2 tsp pepper. Once the hamburger is cooked through add mushrooms and heat through. By this time your sauce should almost be ready. Add it to the meat mixture and simmer over low heat.
Prepare spaghetti to al dente according to package. Mix the sauce with the spaghetti noodles and enjoy. Serve with warm french bread. (This recipe can be found under the bread section)