Servings: 4

1 pound lean ground beef (optional) 1 pound lean ground beef (optional)
1 medium yellow onion peeled and quartered 1 medium yellow onion peeled and quartered
2 stalks of celery cleaned and cut into chunks 2 stalks of celery cleaned and cut into chunks
2 medium carrots peeled and cut into chunks 2 medium carrots peeled and cut into chunks
3 tablespoons olive oil 3 tablespoons olive oil
3 cloves of garlic finely chopped (or crushed) 3 cloves of garlic finely chopped (or crushed)
2-3 tbs tomato paste 2 to 3 tbs tomato paste
2 28 oz cans whole peeled san marzano tomatoes buying guide 2 28 oz cans whole peeled san marzano tomatoes buying guide
1 good handful fresh flat-leaf parsley chopped (or 1 tsp dried oregano) 1 good handful fresh flat-leaf parsley chopped (or 1 tsp dried oregano)
1 good handful fresh basil chopped (or 2 tsp dry) 1 good handful fresh basil chopped (or 2 tsp dry)
Red pepper flakes 1/4 tsp or more to taste Red pepper flakes ¼ tsp or more to taste
Salt and Pepper to taste Salt and Pepper to taste

Prep: subheading: Prep:
Add the onion, carrots, and celery and to a food processor and chop it into small pieces.
In a large bowl, crush the tomatoes to your desired chunkiness.
If you have ground beef, brown the ground beef in a large 5 quart pan. Don't let the fond on the bottom burn. Set the beef aside and drain all but about a tablespoon of fat.
Add 4 tablespoons of the olive oil in the saucepan on medium-low heat and saute the onion, celery, and carrots until they are soft and no liquid is being released from them. (20 minutes or so)
*You shouldn't be browning them, just sweating over low heat.
Add the tomato paste and cook until fragrant.
In the middle of the softened vegetables, form a well, add the remaining olive oil, followed by the garlic. Allow the garlic to brown slightly (being careful not to let it burn).
Mix in the tomatoes and herbs.
Add seasoning, bring to a boil, lower the heat, and simmer for an hour and a half, but preferably upward of 5 to 6 hours minutes.
If you like a thinner sauce you can add it to the food processor and puree into your desired consistency or if you like a thicker sauce, skip this step.

If the tomatoes you are using taste high in acid, adding sugar 1/2 tablespoon at a time (tasting in between) will cut the acid.  If the tomatoes you are using taste high in acid, adding sugar ½ tablespoon at a time (tasting in between) will cut the acid.
This recipe can be made ahead and refrigerated for two days.  This recipe can be made ahead and refrigerated for two days.