I lied... San Diego isn't getting a new resident today.

I think I'll make Sunday be the recipe day. Until I get tired of trying to figure out what the recipes are anyhow...

Since the blog is still in California I was going to start with my grandfather's recipe for spaghetti sauce. It's actually quite tasty and I have no idea how much of anything goes into it cause we always just eyeballed it. Nothing was ever measured in moms kitchen except when baking happened. If you need exact measurements you're in the wrong place and should head over to a REAL recipe site or something.

Grandpa Don's Spaghetti Sauce
I'm sure this isn't exactly Grandpa Don's recipe because my mom never fixed anything that she didn't embellish, but here are the basics that I was taught by her.

Start early because this is a day long project.

4-5 strips of bacon (because bacon makes EVERYTHING better)
1 medium-large onion (how much do you like onions is the guide), diced
Sliced Mushrooms (however many you want... sometime we're in 'shroom mode and put in tons)
1 lb ground beef
2 cans of tomato sauce (the canned veggie size, not the bigger ones)
2 cans of tomato paste (the small sized cans)
See? I warned you about the measurements....
Oregano
Garlic, 2-3 cloves or use powdered.
Basil
Thyme
Rosemary
Bay Leaves
Salt & Pepper

First you cut the bacon into 1/2 inch pieces and cook in a large sauce pan. After the bacon is crispy, add the ground beef, diced onions and garlic and cook til browned. Most people drain the fat from the meat and you can do that if you want but we just left it in there. Yep... we are lazy and can't be bothered with that extra step. Add the sauce, paste and mushrooms and stir till well blended. Now.. the herbs and spices. 2 bay leaves usually works and is the only thing that I know the amount of. Start with about a half to one teaspoon of each. Stir well and lower heat to simmer. Cover that puppy. Stir it around every hour or so and taste to see if more herbs are needed.

My grandpa would start this sauce around 9 AM and let it simmer all day. You do that too.

I have tried making this in a crock pot but it just never really tastes right... I think it loses something when you accidentally leave the burner too hot and scorch the bottom of the pan... maybe that's just me.

I'm assuming that you know how to cook spaghetti noodles so you're on your own for those.

Next time I make this I will take pictures of the process... (because apparently that is what recipe bloggers do?) It won't be until wintertime though. I really don't want to cook something all day long while it is over 100 degrees outside. Oh hey... I think tomorrow we'll be on our 30th consecutive day of triple digits. Truly, I want to move back to Washington. This heat thing is wearing me out.

Also... I will probably read this over and over and change stuff up. If you try the recipe make sure you print it out the day you make it. LOL!! (see? I just added an ingredient and the post is only 5 minutes old...)