This recipe comes from the Parthenon restaurant in Chicago. I slightly modified it by using more tomato flavor and a lamb beef mixture instead of all beef.
2 Tbsp olive oil
1 medium onion chopped
1 large tomato chopped
1 lb ground beef
1 lb ground lamb
1/2 of a 6oz can tomato paste mixed with 1 cup water
1 tsp salt
1/2 tsp ground black pepper
1 tsp sugar
3 bay leaves
1/2 cup dry white wine
1 tsp dried oregano
1/2 pound grated kefalotiri cheese (if not available use romano)
1 lb package spaghetti
In a large skillet heat the oil oil. add the onion and cook until translucent.
add the beef and lamb and cook until brown and crumbled. Drain the fat and oil
add the remaining ingredients through the oregano
bring to a boil and reduce heat to low. cover and simmer 45 minutes stirring occasionally.
While the sauce is simmering prepare the spaghetti according to the package directions.
Top with the sauce and some of the grated cheese.