My Spaghetti Sauce

This is one of the basics I always have on hand. Since it freezes well, I often double or triple the recipe, let it simmer for an afternoon, and then pour it into jars for the freezer.
As well as serving it over spaghetti, or in spaghetti and meatballs, I use it in lasagna, on pizza, and have even been known to use it in beef tacos.



approx. 1 lb. lean ground beef Brown the ground beef in a large, heavy-bottomed pan over medium-high heat. As it is browning, break it up into chunks.
a large Spanish onion, chopped coarsely
several garlic cloves, chopped
Add the chopped onions and garlic to the pan. Stir them into the beef and cook, stirring occasionally, until the onions are softened and translucent (about 3-4 minutes).
1 large (28-oz/796 mL) can plum tomatoes
1 large can diced tomatoes
1 large can crushed tomatoes
1 Tbsp sugar
a handful each of dried:
Stir the tomatoes, sugar and herbs into the mixture. Rinse the cans with a small amount of water and add that to the sauce. Break up the whole tomatoes into chunks. Let the sauce almost come to a boil, then lower the heat to the barest simmer.
You can let this simmer all day, if you want, but it should cook for at least an hour. The longer it cooks, the thicker it gets. You have to watch, though, that the tomatoes don't stick to the bottom of the pan, because they will burn if they do.
Serves from