Preparation:
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring
frequently, until tender, about 6 minutes. Add beef, in batches if
necessary, and cook, breaking up with a wooden spoon, until browned. Add
remaining ingredients, except spaghetti and cheese. Stir to mix well. Bring
to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring
occasionally. Best if you now refrigerate overnight. Remove the bay leaf.
Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with
shredded cheddar cheese. |
