1 and ½ to 2pounds(680-907g) ground meatI prefer pork-- if you use a lean meat, add more olive oil
28ounces(794g) crushed tomatoes*
12ounces(340g) tomato paste
½ to 1teaspoonsalt
Add the olive oil to a large warmed skillet or saucepan. Add the onion, garlic, and ground meat and cook until meat is browned and onion is translucent.
Add the crushed tomatoes, tomato paste, and salt to the skillet, then simmer sauce on low at least 1 hour and 30 minutes, or until desired thickness. Add water if sauce is too thick for your liking. Store leftovers in the refrigerator up to 1 week. Sauce freezes well, up to 3 months. Thaw in refrigerator overnight.
*Fresh tomatoes: you can make your own crushed tomatoes-- using a sharp knife, score the bottom of each tomato with an "X" and boil in water until skin pulls away (approximately 1 minute). Transfer boiled tomatoes to a bowl of ice water and allow to cool. Peel and quarter tomatoes, then pulse in a food processor until crushed.