1 medium onion, chopped 1 pound of ground beef or turkey 2 cloves garlic, minced 3 cans (14 1/2 oz.) tomato wedges, do not drain the liquid 1 can tomato paste 1/4 cup of snipped parsley 1 tablespoon of brown sugar 1 teaspoon of salt 1 1/2 teaspoon of crushed dried oregano 1/4 teaspoon of crushed dried thyme 1 bay leaf 2 cups of water
In large kettle brown meat, onion and garlic. Drain the fat. Add the remaining ingredients. Heat until bubbly and simmer uncovered 3 hours; stir occasionally. Remove bay leaf. Serve over hot noodles or linguine. Sprinkle with Parmesan cheese. Good with tossed salad and garlic or buttered and heated French bread.
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