My grandfather came up with this -- it tastes a lot less tomato-ey than most spaghetti sauces.

1 pound ground beef
1 medium chopped onion 1 can Campbell's condensed tomato soup
1 small can tomato sauce
1 tablespoon chopped basil
1 teaspoon allspice
1/4 teaspoon chili powder
1/4 teaspoon cinnamon
Spaghetti/vermicelli/whatever cooked pasta to put the finished sauce on.

Brown the beef; when it's all browned, drain off the grease. Add in the chopped onion and put it back on the stove. Add the tomato soup and sauce to the pot; stir all of this together well. Add all of the spices and lower the heat to low; let simmer for 10 minutes.