Spaghetti with Homemade Meat Sauce

I'll tell you one thing. Expiration dates on canned goods are probably just government lies meant to make more money for agribusiness, and in any event they mean nothing to the Epicurean. Last night I cooked spaghetti with meat sauce--made with two cans of tomatoes that had expired in March and August, 2008, respectively. If I do say so myself, it was pretty tasty. Not elegant, but hearty and flavorful. Next time I'll add more garlic. A substantial one-dish meal, especially with the whole grain pasta.

1 lb. whole grain spaghetti
1 lb. 95% lean ground beef
2 large onions, diced
3 cloves garlic
1/3 cup red wine
2 tbsp. each dried basil, dried chives, dried parsley
1 large can of tomatoes, whole or diced
1 medium can of tomatoes, diced or crushed
1 small can tomato paste
1 can beef broth
2 tbsp. olive oil
2 tbsp. bacon fat (can substitute butter)
dash or two red pepper flakes
salt and pepper to taste

In a large pot, sauté onions in olive oil until translucent. Add garlic and red wine, stir, cover, and reduce heat to medium-low.

Heat the bacon fat in a large skillet on medium heat. Brown ground beef in said bacon fat.

Add tomatoes and tomato paste, pepper flakes, herbs, and beef broth. If using whole tomatoes, mash them up with a spoon or potato masher or fork or something.

Cook on medium heat uncovered until the sauce reaches desired consistency, about 30-45 minutes. Add beef. Reduce heat to low.

In a separate large pot, boil water and cook pasta according to directions on package. You know the drill.