A dear lady (Italian) gave me this recipe years ago, early 1960's when I lived in California, she was from New York and a great cook.

GIOIA'S TOMATO SAUCE

2 ounces of chopped onion (or 1 small onion)
1 clove garlic, peeled (optional)
Butter or oil
1 pound ground beef
1 (6 oz) can tomato paste
Salt and pepper
1 tablespoon sugar
Some basil, dried, to taste
1 large can (28 ounces) tomato PUREE
Some water, to thin sauce, if it gets too thick

Fry onion and garlic in oil, until brown.

Add the ground beef, and cook until no longer pink; drain off 'excess' drippings; leaves some for flavor.

Stir in tomato puree, salt, pepper, sugar, dried basil and can of tomato paste. Cover pan and simmer very gently for at leat 30 minutes. If possible much longer. Stir occasionally and if sauce gets too thick add a little water.

Add meat and stir and cook (30 minutes to 1 hour). The longer canned tomatoes cook, the better the sauce.

Serves about 4.

If you want more sauce, add another can of tomato puree.