Meat Sauce

I am actually writing a post! I know it has been a while. It is about meat sauce. It is a really good meat sauce, if my half-hearted description does not get that across know that it is. Honestly, I think my daughter shared her stomach bug with me so describing food is not really… easy or pleasant right now. 
It is not your typical spaghetti sauce, or even spaghetti sauce with meat. It has spices in it rather then the typical Italian herbs. The flavor is very rich and deep. It is the best meat sauce I have ever had. Take that for what it is worth as I have not traveled the world eating at the best of restaurants. 
*enter dazzling description here, as I seem to have failed* 

The spices are the same as you would find in an Italian Sausage, so if you were to make this with pork instead of beef you could call it Sausage Sauce. And you could serve your Sausage Sauce on your Spaghetti and ask any little kids with their two front teeth missing to say that “Sausage Sauce over Spaghetti.” 

Doesn’t that look delicious? Honestly, it looks terrible to me… but don’t trust the girl with the stomach bug. Trust the one who ate it recently without a stomach bug. It is good. You are not supposed to use the words “good” or “delicious” when describing food well… oh well. Bare with me please. It is good and delicious, with a savory spicy depth to it.

On to what you need.

1 bay leaf
1/2 t fennel
1/2 t black pepper
1 1/2 lb ground beef
1 clove garlic minced, or 1 t garlic powder
1/4 t paprika
1/8 t cayenne
1 1/2 t salt plus 1/2 t for later
12 oz can tomato paste
1 1/2 cups water
1 T garlic powder
1 T honey, or 1.5 T sugar

First you need to grind the bay leaf, fennel, and black pepper. I have a coffee grinder around for such uses. The bay leaf should be crumbled before hand. You can also use kitchen shears to cut it into tiny pieces and a mortal and pestle for the pepper and fennel.

Brown the meat with those spices, as well as the first teaspoon of garlic, 1 1/2 t salt, paprika, and cayenne.

Add the tomato paste and let cook stirring for about 3-4 minutes until it gets noticeably darker.

Add the additional salt, 1 T garlic powder, and honey and sugar and water.

The longer it can simmer and let the flavors meld, the better.

Traditionally such a chunky sauce would not be served over spaghetti, unless you are American. I am American so I say bring on the spaghetti with meat sauce. A shaving of Parmesan would also be quite tasty.