The Best Spaghettii Sauce

May 19th was a big day!! My friends Laura, her brother Brett and I ran in the Ogden Marathon. It is something Laura and I worked towards for close to 2 years. Something always got in the way. Injuries, a pregnancy, life. The stars finally aligned and we found ourselves on a bus at 5 am heading to the starting line of this 26.2 mile run. The energy was amazing. The weather was to be 70 degrees which equals perfection. The course was so beautiful. We got to mile 4 and were surprised that we had gone that far. It was just too perfect. The race turned out to be the craziest experience. Running through injuries (knees and hips), charlie horses, collapsing (with 3 miles to go), etc. But in the end we made it. We crossed the finished line.

The night before we had dinner at Laura's house to carb up before the big race. Spaghetti, bread sticks, and salad. It was all so delicious. I wanted to post the spaghetti sauce that I used. This is the BEST spaghetti recipe ever. My mom found it from a Better Homes and Gardens magazine after she was married in 1974. It has been a favorite ever since. She adds new things to it every time. If there is something you think will make this recipe better add it. That is one of the fun things about cooking, you can make it the way you like it.

Momma Miller spaghetti sauce - The BEST!!

Serves 4

1 lb Ground beef, Turkey, Byson or Italian sausage (cook meat before adding to sauce)

1/2 Clove of garlic crushed

1 T Dried parsley

1/2 t. Salt

1/2 t. Dried Oregano

1/4 t Dried basil

1/2 t Sugar

Small can tomato paste

15 ounce can tomato sauce (with green pepper, onion, tomatoes bits in it)

Mushrooms (optional)

Let sauce come to a boil and then simmer for 15 minutes.

For my bread sticks I used my one and only bread recipe. When the dough was ready I pulled off little sections and rolled them out (brought back memories of making snakes out of play dough in grade school) and twisted two of them together. The bread sticks were fun and oh so yummy.