Chef Rico's 12 Seasoning Spaghetti Sauce

I have been making this recipe for years and every time I serve it, I get asked for the recipe. I can only remember one time I gave this out to a friend and he loved it. I guess it is time to share and reveal my secret sauce recipe.
Serves 4

NOTE: I used this recipe on my wife for dinner when I proposed to her in 1976 and we have been married 38 years so I would say it worked. Not that she married me for my spaghetti sauce or anything! The 12 seasonings do not make any sense, they just somehow work together to make this unique and delicious. Bon a petite!

Ingredients

• 1 lb - lean 90/10 ground beef
• 1- 14.5 oz can stewed tomato's
• 2 - 8 oz cans tomato sauce
• 1 - 6 oz can tomato paste
• 1/4 cup - ketchup
• whole parsley stem
• chopped parsley
• 1 ts of each of the following:
• salt
• pepper
• ground nutmeg
• ground cloves
• rubbed sage
• garlic salt
• ground oregeno
• basil leaves
• seasoned salt
• italian seasoning
• minced onion
• paprika

1. In a large skillet, brown the lean meat until no red or pink is showing
2. Add in the stewed tomato
3. Add in the tomato sauce
4. Add in the tomato paste
5. Add in 14.5 oz of water (the empty stewed tomato can)
6. Stir around mixing it well
7. Add in each of the 12 seasonings one by one
8. Stir that around really well
9. Bring to a boil, then cover and simmer on low for 1 hour
10. Check the sauce a few times to stir

Presentation is everything...

Do not mix the sauce and pasta in the skillet together. Place the pasta on the plate, scoop the sauce over the pasta leaving some pasta showing around the edges. Place a 3 in stem of parsley under the outside edge of the pasta. Make sure you do not spill sauce on the edge of the plate anywhere. Last sprinkle your chopped parsley over the center lightly for added color.

Enjoy!