Spaghetti Corduroy.

Spaghetti Corduroy
Serves 6 or more
I did this on the fly, so there were no actual measurements in my cooking. Fed Bem, Burgundy and myself. LTD was busy with his bi-weekly drum circle & diet-Coke tasting club at Mansion Studios.

2 1/2 lbs ground sirloin
2 cloves garlic, minced
coarse sea salt & pepper

Cook in an open pan on medium heat until no longer pink
Drain. Add to sauce once it is simmering.

2 cups freshly diced tomato
1 large vidalia onion, finely chopped
3 16 oz cans tomato sauce
2 small cans tomato paste
Olive oil, maybe 2 tablespoons
1 1/2 cups whole milk
1 cup water
1 tablespoon italian seasoning
fresh basil
2 teaspoons parsley
4 bay leaves
6 cloves garlic, minced
2 tablespoons brown sugar
1 cup dry white table wine
coarse sea salt to taste
freshly ground black pepper to taste

Cover and simmer for at least 1 hour after adding meat. Increase water to lengthen simmering time.

Sample the sauce often, adjust spicing as necessary to suit your taste buds. I used whole-wheat rotini noodles, they hold the sauce nicely.

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