"Famous" Spaghetti Sauce"

1 pound ground beef
1 medium onion, chopped
1 can (16 ounces) whole tomatoes
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup water
1 teaspoon sugar
1 teaspoon salt
1 bay leaf (remove before serving)
1/2 teaspoon basil leaves
1/2 teaspoon oregano leaves
1/4 teaspoon black pepper
cooked spaghetti noodles (or other pasta if you prefer) for serving

          Brown beef and onions in large pot or skillet.  Drain off the fat.  Add the other ingredients (except pasta).  Bring to a boil.  Turn heat down, cover, and simmer for 1 hour.  Uncover and cook for 20 minutes more.  Serve with cooked pasta and parmesan cheese.

Tim's Notes:  I also add green bell pepper, drained sliced olives, 2-3 cloves of minced garlic, a generous sprinkle of nutmeg, and 8-9 fresh mushrooms, sliced.  Mushrooms should be added the last 20 minutes of cooking.  You could also substitute any other color of bell pepper for the green bell, or substitute ground turkey for the beef.  You could add fresh basil or fresh oregano.  And by now, most of you  know I don't like big chunks of tomatoes.  You can substitute diced tomatoes for the whole tomatoes.  I use diced tomatoes, but whirl them up in the food processor before adding.  You could also use garlic powder or granulated garlic if you don't have fresh on hand.

Quinoa Pine Nut Pilaf

1 large onion, chopped
3 cloves garlic, pressed or minced
1 Tablespoon canola or other vegetable oil
1 red or green bell pepper or a combination, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 cup quinoa
1 2/3 cups water
1/2 cup chopped fresh basil
1 1/2 cups fresh or frozen corn kernels
salt and ground black pepper, to taste
1 1/2 Tablespoons toasted pine nuts  *

*  To toast pine nuts, spread them in a single layer on an unoiled baking sheet and bake in a conventional or toaster oven at 350 degrees for about 3 to 5 minutes, until just slightly deepened in color.

           In a heavy saucepan, sauté the onion and garlic in the oil for 5 minutes, until softened.  Add the bell peppers, cumin and coriander and continue to sauté for 5 more minutes, stirring occasionally.  While the vegetables cook, place the quinoa in a fine sieve and rinse well under cold running water for a minute or two.  Add the rinsed quinoa and the water to the saucepan, cover tightly, and simmer gently for 15 minutes.  Stir in the basil and corn and cook 5 to 10 minutes longer, or until the quinoa is tender. 
          Stir the pilaf to fluff it, add salt and pepper to taste, and serve topped with the toasted pine nuts.