1 to 2 pounds ground beef or turkey
4 cloves garlic, finely minced
2 tablespoons olive oil
2 large carrots, grated
3 medium onions, minced or grated
10 cup tomato juice
6 tablespoons tomato paste
1 teaspoon chili powder
2 (16 ounce) cans whole tomatoes, cut up, but no drained
4 tablespoons chopped fresh parsley
1 1/2 teaspoons ground oregano
1 1/2 teaspoons ground basil
2 bay leaves
2 tablespoons butter or margarine

Brown meat over low heat and drain excess fat. Add garlic, olive oil, carrots, onion and 3 tablespoons of water to beef. Saut?over low heat for 30 minutes, covered (checking to ensure there is enough liquid so the mixture doesn't burn).

In a large pan, combine saut?d vegetables and beef with all remaining ingredients and simmer for 6 hours at the lowest heat setting.

When partially cooled, store sauce in the refrigerator in a tightly covered container. Extra sauce may be frozen at this point.

When you are ready to use the sauce, heat it slowly while you boil the spaghetti.