[PsYcNeT]

Add basil (freshly chopped is best), marjoram and thyme leaves to that spaghetti sauce and you're sitting pretty.

EDIT: Actually, #### it. I'll just post my bad-ass spaghetti recipe. Note: I taste while I cook constantly, so any numbers I'm giving are estimates, your results may vary.

This makes a crapton of sauce.

PsYcNeT's Kick-Ass Spaghetti Balognese

450g/1 lb of Ground Beef (do not recommend lean/market, it's too dry)
3x Large (680ml) Cans Of Tomato Sauce
2x Small (156ml) Cans Of Tomato Paste
6-8 Ripe Chopped Roma Tomatoes
1/2 Regular Size White or Yellow Onion - Chopped
1/2 Cup Dehydrated Italian Parsley or 1 Bundle of Fresh Italian Parsley - Chopped (fresh is always recommended, chop out the twigs as much as possible)
1/3 Cup Dehydrated Oregano or 1 Cup Fresh Chopped Oregano (pull the leaves from the twigs, do not put any brown sticks in the sauce)
1/3 Cup Dehydrated Basil or 1 Cup Fresh Chopped Basil (include the stems, but chop finely)
1/4 Cup Dehydrated Thyme Leaves or 3/4 Cup Fresh Thyme Leaves (thyme is a huge PITA to work with, as it's even more stick-y than oregano. Dehydrated is usually fine)
~3 Tablespoons of Dehydrated Marjoram
~2-3 Tablespoons of Table Salt (start with 2, use more if needed)
~3/4-1 Tablespoon of Whole or Ground Red Pepper
~3/4-1 Tablespoon of Fresh Ground Black Pepper
3 Tablespoons of Brown Sugar (white sugar can be used as well, depends on your tastes)
4 Large Cloves of Garlic - Pressed
3 Large Cloves of Garlic - Minced
~2-3 Tablespoons of Frank's Red Hot (or your favorite hot sauce on the lowish end of the heat scale, Tabasco works fine too)
1/2 Cup of Ketchup
3 Tablespoons of Worcestershire sauce
1 Dollop of Sriracha
Baking Soda

1. Throw tomato sauce, paste, tomatos, peppers, sugar, pressed garlic, hot sauce, ketchup, sriracha, salt, 2/3rds of the onion (so, 2/3rds of the 1/2 onion), and all dehydrated spices being used into a large pot and put it on Low (2-3) to simmer. Stir frequently.

2. Heat non-stick pan on Medium (5-6).

3. If you have fresh herbs, complete step 1 minus whatever fresh herbs you are using, and start chopping. Add each herb as you finish cutting it, stirring occasionally.

4. When pan is hot, throw in ground beef, the 3 minced cloves of garlic, the remaining 1/3rd of the chopped onion, the Worcestershire sauce, and a sprinkling of black pepper. Hot sauce can be added here as well. Break up beef as it cooks into small bits.

5. Mostly drain beef after it is no longer pink (but not dark brown), but ensure you leave a bit of fat in the pan, along with the fried onions and garlic.

6. Stir in beef, onions, garlic and fat into the sauce.

7. Simmer at Low (2) for as little as 1 hour and as much as 2. Stir frequently. If you notice the sauce sticking to the bottom of the pot, turn the heat down slightly. Taste often, to add salt, pepper, or sugar as needed. If it has a sour flavor (usually from less than ripe tomatoes), add a splash of baking soda to balance. After adding baking soda, stir thoroughly, wait 10 minutes, and taste again.

8. Serve immediately or let cool and put in the fridge. Like most spaghetti sauces, this one tastes best the next day after being reheated. Use freshly grated Parmesan. Freezes well, keeps for 5-6 days in a fridge.