Spaghetti

"Garlic and lot's of it" has always been my motto. I usually use 3 - 4 cloves of garlic in my sauce.

Having fresh sausage also helps. There's a local company here called Roma that makes the very best hot italian sausage I've ever had. They've been in Baltimore for close to 60 years. I generally split the sausage and throw away the casing.

Here's the sause simmering. This time I added italian seasoning, bay leaves, and sugar. I was going for a sweet and spicy sauce.

How can you have spaghetti without garlic bread? I make my garlic bread by cutting up garlic and mixing it with butter. I spread that on Italian bread and then add parmesan reggiano and italian seasoning. I bake it for about 10 minutes at 350 to melt the chesse and toast the bread a little bit.

The finished meal. Mmm good.