Nick's Italian Spaghetti Recipe

Olive oil2-3 carrots, peeled, chopped1 small onion, finely chopped1 lb. ground beef (if you want to do it Nick’s way, you would do ½ lb.pork, ½ lb ground beef)3 cans diced tomatoes (imported plum tomatoes are the best, or 1 ½ lbs cherry tomatoes, half the tomatoes and sauté until they are softened and have started to release their juices, about 3-4 minutes)4 basil leaves (fresh), or 1-2 tsp. dried basilDash sugarDash saltDash pepper1 lb. spaghettiHeat oil on medium heat. Add carrots and onion. Saute a couple minutes, then add beef. Brown beef, then add tomatoes, basil, sugar, salt and pepper. Cover and simmer for at least 30 minutes, stirring occasionally. The longer you simmer, the better (ideally, 2+ hours). In a large pot, cook spaghetti to al dente, drain completely and return to pot. Add sauce to the spaghetti noodles and toss until noodles are covered. Serve immediately.