Equal parts "Pastorelli's" canned pizza sauce and store-brand crushed fire-roasted tomatoes. I get mine from 'da Jewel's. Dump into a saucepan and let it heat up for a few minutes. Then add the meat and let it cook for another 5-minutes. It's AG you're G2G.
That's a really good recipe. To make it "mine" I use some of my own "tomato jam" for the puree and I use fire-roasted tomatoes.
tomato jam recipe:
1 pkg. sun-dried tomatoes (dry) minced
1 sm. shallot chopped
1 tblspn. roasted garlic
a few shakes "wooster sauce"(as Ramsay says)
The tomatoes go into a saucepan just covered w/ olive oil until I hear sizzling, then off the heat until they suck up the oil, stirring every few minutes.
Everything goes into the food-pro and blitzed until somewhat all smooth.
medium onion chopped and added to the meat as it browns
chopped garlic to taste(I use 4-5 cloves) sauteed in with the meat when it is almost done
Dried basil, oregano to taste added and cooked a tiny bit with the meat(again to taste)
salt and pepper to taste when you start the beef browning
I sometimes add a bit of ground fennel for that sausage taste...
When that is cooked add:
1 pint of tomato sauce
1 pint of whole tomatoes(I use both from my own garden)
Simmer this until the whole tomatoes break down and the sauce thickens, I add more herbs near the end for a brighter flavor. A little half sharp paprika adds a bit of zing, and you can add sugar to taste if you want to cut the acid.
Notice I had very few actual amounts listed. I like strong flavors so use more garlic and herbs than most will so I use more... a little olive oil at the beginning to start the meat browning is good too.
my sauce is made the sameness except I do not use herbs, I put cloves in instead and I like to add a bit of tomato paste as well, makes it more rich. I made it yesterday and added a couple of tbsp of butter this time, made it nice.