This recipe is so easy, I debated on whether to even post it. However, I figured it might inspire some people who still buy the jarred stuff to give it a try, so why not? This spaghetti sauce can come together very quickly, although it does get better the longer you let it simmer. I normally will start my sauce about two hours before I'm ready to eat, but today I started it about five hours ahead of time. This also freezes beautifully, so it is great to make a double batch, and freeze half, for an even quicker supper in the future.
1 (28 oz) can of tomato sauce, or a nice, homemade tomato sauce
Once my ground chuck is all browned off, I scoop it out with a slotted spoon, and deposit it into a waiting bowl. This way, I can wipe the pan out with a paper towel, and not have to worry about picking up a heavy pan with hot grease, to pour it out.
Stir all of these in, and cook for another 3 minutes, just until the bay leaves start to soften slightly. Add in the ground chuck, and stir well, then add in the beef stock.