Naples via Chicago Meat Sauce

Ingredients

• 1/2 pound ground beef (a fattier ground beef like 85%)
• 1/2 large white onion, chopped
• 3 garlic cloves, chopped
• 1 small can Contadina tomato paste
• salt and pepper
• 1 large can (about 16 ounces) whole tomatoes, broken up
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon fennel seeds
• 2 large bay leaves

Instructions

1. 1
   Brown ½ pound of hamburger (probably a fattier meat like 85%).
2. 2
   As it cooks, add ½ chopped white onion until translucent and a couple chopped garlic cloves. (Don't burn the garlic.) Drain.
3. 3
   Add salt and pepper to taste. Add 1 small can tomato paste; fill that can up with water and add.
4. 4
   Add 1 regular can (about 16 ounces) whole tomatoes; break up those tomatoes. Then fill that can with water and add. Simmer.
5. 5
   Add dried basil, oregano, and fennel seeds. Add 2 large bay leaves. Simmer with lid on but partially ajar. (If it becomes too thick, add a little water.
6. 6
   Before serving, fish the bay leaves out. Taste as it cooks to see if the spices are right.
7. 7
   Serve with Parmesan cheese and red pepper flakes at the table. It freezes well.