Savory Spaghetti Sauce 1 to 2 pounds ground beef or turkey 4 cloves garlic, finely minced 2 tablespoons olive oil 2 large carrots, grated 3 medium onions, minced or grated 10 cup tomato juice 6 tablespoons tomato paste 1 teaspoon chili powder 2 (16 ounce) cans whole tomatoes, cut up, but no drained 4 tablespoons chopped fresh parsley 1 1/2 teaspoons ground oregano 1 1/2 teaspoons ground basil 2 bay leaves 2 tablespoons butter or margarine Brown meat over low heat and drain excess fat. Add garlic, olive oil, carrots, onion and 3 tablespoons of water to beef. Sauté over low heat for 30 minutes, covered (checking to ensure there is enough liquid so the mixture doesn't burn). In a large pan, combine sautéed vegetables and beef with all remaining ingredients and simmer for 6 hours at the lowest heat setting. When partially cooled, store sauce in the refrigerator in a tightly covered container. Extra sauce may be frozen at this point. When you are ready to use the sauce, heat it slowly while you boil the spaghetti.