Michael Louis Scott's tomato meat sauce for spaghetti or linguine:
In a 12 inch frying pan, add four tablespoons of extra virgin olive oil, four large cloves of chopped garlic, 8 ounces of lean ground beef, and one diced large onion.
Turn on heat to medium high electric burner heat and sauté ingredients, adding garlic powder, ground black pepper, and Italian seasoning to taste.
Once the onions are blanched and the meat is browned, add one 26 ounce jar of spaghetti tomato sauce such as Ragu or any other similar type of tomato sauce.
Stir ingredients together and simmer over medium electric burner heat.
Add to taste garlic powder, ground black pepper, Italian seasoning, oregano, basil, chicken and meat seasoning, celery salt, Old Bay seasoning, paprika, red cayenne pepper, two tablespoons of soy sauce, three tablespoons of extra virgin olive oil, a half teaspoon of Maggi seasoning, a tablespoon of Lea and Perrins Worcestershire sauce, 1.5 teaspoons of Franks Hot sauce, or a half teaspoon of Tabasco sauce, two chicken boullion cubes, and mixed all of the ingredients together, and continue to simmer for 10 to 15 minutes.
Once can make the tomato meat sauce while boiling the linguine or spaghetti noodles.
Serve on top of linguine or spaghetti noodles with grated parmesan or Romano cheese on top.
Makes two to four servings.