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flavorful.

When deciding how much garlic and onion to use, let your taste be your guide; one large onion for a large sauce consisting of two cans of ground peeled tomatoes, and two or three cans of tomato paste is more then enough. One to three cloves of garlic is what I usually use, but adjust the taste according to what your family likes. If using minced garlic in a jar, use about 1-3 teaspoons, again letting your taste be your guide.

Always, use good quality Italian extra-virgin olive oil to saute your onion and garlic in!

If you want meat in your sauce, you'll need to buy either hamburg or ground chuck, and perhaps also ground pork to mix in with the hamburg (although I don't) to make meatballs. You'll also need to buy (or have on hand) grated Parmesan cheese, day old bread and eggs; remember, adding meatballs will be more work and time consuming than a basic tomato sauce.

An easier way to add meat and flavor to your tomato sauce is to buy a package of either sweet or hot Italian sausages, saute them in a frying pan for about 10-15 minutes or till lightly brown, then add them to your pot where they will finish cooking in the simmering tomato sauce.

You can also buy a stick of pepperoni from the deli counter, cut it into one inch slices and add that to your sauce.

For parties or holidays, I'll even buy a boneless pork loin roast, cut it into medium chunks, saute and it to the sauce to simmer. Homemade brachiole also is a festive addition to a homemade tomato sauce, especially for Christmas.

Preparing homemade tomato sauce with meat makes for a flavorful and rich tomato sauce, and combined with the pasta of your choice, makes enough for a large crowd, or to have lots of leftovers to freeze.

Preparing Your Own Homemade Italian Tomato Sauce

For a large sauce:
1. Chop up a medium or large yellow onion, and crush a clove or two (more if you want!) of garlic, but don't combine them. In a heavy 6 or 8 quart stainless steel stockpot or enameled cast iron dutch oven, (never alumanum!) heat up one or two tablespoons of extra virgin olive oil. When warm enough, add just the onion to saute on low heat, stirring occasionally with a wooden spoon. When slightly wilted, add the crushed garlic (or 1 to 2 teaspoons of minced garlic) to the onion to also soften. Just don't let the onion, or especially the garlic, get too brown or burn. This will make your sauce taste bitter!

2. Add two 28 ounce cans of ground peeled tomatoes and let them cook for a half hour, on LOW heat. Still watching

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