Susan's Simple Spaghetti Sauce

1. Brown the hamburger thoroughly in a large stock pot or dutch oven. (My stock pot is 7 litres and this recipe fills it).
2. When hamburger is brown, add chopped onions and cook until softened. Add the chopped garlic and continue cooking.
3. When onions and garlic are soft, add the spices. Stir thoroughly.
4. Add one can of diced tomatoes. Stir in, scraping the bottom of the pot to remove all the tasty brown bits from the bottom of the pan. Add the other three cans of tomatoes and the tomato paste. Add teh shredded carrot (you won't taste it as carrot, but it adds a bit of sweetness to balance the salt in the canned tomatoes - and it's a great way to add fibre and vitamins).
5. Simmer (not boil) for 3 hours (or longer, if you wish), stirring every half hour or so. Taste and adjust the seasonings after the first hour - don't add too much at a time, but wait and taste again at the next stir.

* Freezes well - allow 1/2 -3/4 cup of sauce per serving, serve with spaghettini or macaroni and top with parmesan cheese.
* PS: I don't bother to measure my spices anymore, but toss in handfuls. I had to go back and look at how much was in a handful of oregano :-)