Mathilde's Spaghetti

My mother in law, Mathilde, is originally from Austria. She met Peter's father, who was from Germany, in Montreal. They married there and a few years later they moved to Boulder, Colorado. Peter and his brother were lucky enough to a) grow up in Boulder and b) eat all the delicious German and Austrian food their mother prepared. Mathilde is slowly teaching me all of her recipes so be on the lookout for goulash, wienerschnitzel and Austrian potato salad. She also makes some really yummy vegetable soup but I don't know how to spell it.

Funny enough, she also makes a mean spaghetti and it's Peter's favorite "mom" dish. I know it's not a German or Austrian dish but man, it's really good.

Make sure when you buy the sauce that you choose one that is just regular sauce, no added mushrooms or anything like that. It doesn't really matter what brand you buy, although I like this one.

This recipe is great for weeknights because it doesn't take much time to get it going, then you can leave it for 1 1/2 hours. Serve over the spaghetti of your choice, we eat whole wheat around here :)

Mathilde's Spaghetti
1 pound ground beef (or ground turkey, I have used both)
1 jar marinara sauce
1 can stewed tomatoes
1/2 can tomato paste (or about two tablespoons)
1 bay leaf
1 garlic clove, pressed
2 tablespoons extra virgin olive oil
sea salt

In a large stockpot over medium heat, add the olive oil and a pinch of sea salt. Brown the meat. Add the garlic, the entire jar of sauce, the stewed tomatoes and the tomato paste. Combine and when the sauce starts to bubble, add the bay leaf and turn down to level 1 heat. Let simmer for 1 1/2 hours. Remove bay leaf before serving.