Spaghetti Sauce

1 lb. lean ground beef, browned, seasoned with salt and pepper, drained

or
1 lb. italian sausage, browned and drained

2 15-oz cans tomato sauce
1 14.5-oz can diced tomatoes, drain the juice
2 tbsp. dried onion or 1 med. onion chopped fine
1 tsp. garlic salt or 2 cloves garlic, pressed and 1 tsp. salt
1 tsp. black pepper
1 tsp. oregano
1 tsp. basil
1/2 tsp. sage

1 tbsp. dried parsley for color
1 bay leaf
1/4 c. butter

Brown hamburger or italian sausage and drain. In large sauce pan, saute chopped onion and garlic in 1 tbsp. extra virgin olive oil. When onion and garlic are transparent add tomato sauce, tomatoes and all spices. Add hamburger/sauage and butter. Let simmer on med-low stirring occasionally for 30-40 minutes to allow flavors to mix. Remove bay leaf before serving. Serve over hot spaghetti noodles with parmesan cheese, garlic bread and green salad or steamed vegetables.