1 1/2 lb. ground beef
1 small onion, chopped finely
4 cloves garlic, minced or crushed
1/2 tsp. salt
1/4 tsp. black pepper
1 T. chili powder
1 tsp. oregano
1 tsp. cumin (preferably freshly ground)
1-3 very small chile pequins (dried red peppers) crushed
Pinch of sugar
Cinnamon (see below)
1 small jar spaghetti sauce (see below)
1 cup tomato sauce
1 T. tomato paste
1 cup water
Brown ground beef. If it's very greasy, drain off the grease. Add onion, garlic, and seasonings, and cook, stirring constantly, for 1 minute. Add sauces, tomato paste, and water. Stir and bring to a high simmer. Reduce heat and simmer gently for a minimum of 1 hour. The sauce should look dark and thick, when it's ready.
Cinnamon is the "secret" ingredient in this recipe. The amount you add should be so tiny that I don't know what to call it. Less than a pinch. Less than a dash. I usually sprinkle a small quantity on my palm, then brush off the tiniest bit of it into the pot. It's a potent flavor and aroma and you do not want to overdo it.
Aunt Nyla always used the original Ragu brand bottled spaghetti sauce. I think it's called "Old World Style" or something similar, and, at the time she "invented" this recipe, it was all that was available.. Now, however, we have more convenient choices, and I prefer to use 2 cups of any brand of canned or bottled four-cheese sauce. I like what it does for the flavor. I think Aunt Nyla would've approved. =)
Like chili, this rich sauce is better when it sits in the refrigerator overnight, then is reheated. Because it's a heavy sauce, it's best served on a sturdy pasta.
Make a yummy casserole with this sauce by cooking and draining 2 cups of small macaroni or broken-up spaghetti, and alternating layers of pasta, sauce, and lots of shredded cheddar cheese. Cover. Bake at 350 degrees F. for 45 minutes. Remove cover and bake 15 minutes more.
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