Better-Than-Uzy's Spaghetti

I just moved into a new house. To christen the kitchen, I decided to make my favorite food: Spicy Spaghetti and meat sauce. It's pretty much the first meal that I learned how to make, and probably the dinner that I make most often. It has won its share of Spaghetti showdowns, although when it was a day old it lost a controversial split decision to Uzy's Vegetarian Spaghetti (poppycock!). I'll still take the Pepsi Challenge with it vs any other Spaghetti sauce out there. The "secret ingredient" here is Ketchup, which I think really brings it all together. Here's what you need:

1 Box Spaghetti
1 30 oz can Crushed Tomatoes
1 15 oz can Tomato Sauce
1 lb premium Ground Beef
1 Yellow Onion
4 Cloves Garlic
1 Bunch Curly Parsley
1 Bunch Italian (Flatleaf) Parsley
1 Cup Red Wine
Crushed Red Pepper Flakes
Worschester Sauce
Ketchup
Tabasco Sauce
1 Bay Leaf
Salt and Pepper
(makes about 8 servings)

Start out by browning the beef in one pan. In a separate pot, start by cooking some Onion and Garlic in olive oil over low heat. When the onion and Garlic are a little translucent, add about a cup of red wine to the sauce. Then dump in your cans of tomato sauce and crushed tomatoes. Turn the heat up to medium. Finely chop or put in a food processor the bunch of curly parsley. Then throw that in the pot. Put a pinch or two (or three or four if you like it extra spicy) of Red Pepper Flakes. Also put in the bay leaf, and just about half a teaspoon of salt and a little pepper. By now your meat should be browned, so throw that in the pot as well. Bring the flame down to a simmer, then cover it and let it cook for about 30 minutes at least, stirring regularly.

After about at least 30 minutes, chop the Italian parsley. Throw a handful of it into the pot. Put in a few tablespoons of Worschester sauce, and some Tabasco (again, depending on how spicy you like it: just a shake or two if you don't like it spicy). Then put a few big squeezes of ketchup in there. Let it sit simmer for about fifteen more minutes, stirring regularly, and serve over the cooked pasta.