I love to eat spaghetti. I think I probably eat it about once a week. The real beauty of it is that you can constantly change the recipe so it never gets old.Here's a list [photoblog.com] of all the recipes that I've posted. “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.