*INGREDIENTS:

°1 1/2 pounds ground beef, 80/20

°1 1/2 tsp salt

°1/2 teaspoon black pepper

°1 1/2 cup onion, chopped

°1 small green bell pepper

°1 t minced garlic

°1 can (28 ounces) crushed tomatoes

°1 (16 ounces) tomato sauce

°1 can tomato paste

°1 t Italian seasoning

°1/2 teaspoon granulated sugar

°16 ounces of spaghetti

+Garnish:

°2 tablespoons finely chopped parsley

°Grated parmesan

*INSTRUCTIONS

1) Heat a large saucepan over medium-high heat. Add the beef to the pan, sprinkle with salt and pepper and crumble into small pieces with a wooden spoon and cook until lightly browned. Using slotted spoon to transfering to a plate.

2) Drain all but 2 tbsp of fat from the pan and set over medium-low heat (if you don't have enough fat in the pan, add a tbsp of olive oil). Add onion, bell pepper and garlic and cook until onion is translucent, about 7 minutes.

3 ) Return the beef to the pot then stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning and sugar. Bring the sauce to a boil, then immediately reduce the heat and simmer uncovered for 1 hour. Adjust the seasoning if necessary.

4 ) Meanwhile, cook the spaghetti in well salted water, according to the instructions on the package. Drain well and mix with the sauce. Sprinkle with parsley and serve. Skip grated parmesan.

5) When firm, take it out of the freezer and cut it into 9 bars. Topping every bar with a dollop of whip topping, a tranche of banana & a Nilla wafer before serving.

Enjoy !