5 pounds ground meat (50% beef; 25%veal; 25% pork)
6 large cans (28-ounce) of whole Roma tomatoes (San Marzano preferred)
1 large can of tomato paste
2 large white onions
4 tablespoons crushed red pepper
4 to 6 cloves of fresh garlic, minced
salt to taste
4 tablespoons fresh parsley
4 tablespoons fresh oregano
1 large bunch of fresh basil, chopped
sugar to reduce acidity to taste
Brown meat in skillet, drain fat, and transfer to a large pot. Add salt to meat while cooking (usually 1 teaspoon per pound of meat).
In a hot skillet, put in tomato paste and add minced garlic and red pepper flakes. Cook just until the mixture comes to a simmer.
In a blender or food processor, blend Roma tomatoes and onions to desired consistency. Add about one-quarter of the mixture to the skillet. Bring to a low boil until combined. Transfer to the ground meat mixture.
Add remaining crushed tomatoes and onions. Bring to full boil. Reduce heat and simmer several hours.
Add the fresh herbs (parsley, oregano, basil). Correct seasoning (salt and sugar) to taste. Bring to low boil; then reduce heat to simmer until ready to use.
Notes: When using fresh parsley and oregano, which is preferable, adjust recipe to use proportional amounts. Also important to use appropriate amount of sugar depending on acidity of tomatoes. Do not over-season during cooking process. Spices, including salt can be added to suit your taste at the end of the cooking process. Depending on the consistency of the sauce, it may be desirable to add additional tomato paste, which can also be done when correcting seasonings.
Sauce freezes well for at least a month's time and having the sauce in the freezer shortens the process when you are making lasagna or other dishes requiring a hearty sauce.