Recipe(tried): Julie's Tomato Sauce - Everyone I know goes crazy over this one

This is my own recipe. You can use either canned tomatoes or fresh (half diced, half blended in the food processor). I'll use the canned version to make it easier. This makes A LOT of sauce, but it freezes and thaws well, so don't be afraid to just put the extra in the freezer for next time.

Tomato Sauce

1 (16 oz) can crushed tomatoes
1 (16 oz) can diced tomatoes
100 grams (3 1/2 oz) tomato paste
1 lb ground beef
1 onion, finely chopped
1-2 Tbs crushed garlic depending on how much you like
6 Tbs Italian Seasoning (or about 2 Tbs each basil, oregano, thyme)...or better yet, use fresh herbs finely chopped
1 cup red wine or red cooking wine
1/8 cup olive oil
1/2 cup sliced black olives (optional)
1 cup fresh, sliced portobela mushrooms (optional), plus about 2 Tbs olive oil
salt and freshly ground black pepper to taste

In a large pan saute the onions in half the olive oil until they are soft and brown. Then add the ground beef with the remaining oil. Brown the ground beef. When about 1/2 done, add half 3 Tbs of the herbs to the ground beef and mix it in.

In a separate pan, saute the sliced mushrooms in about 2 Tbs of olive oil until they begin to turn golden. Then set aside.

Add in the crushed and diced tomatoes and mix. Add the tomato paste and mix until there is an even consistency. Add the remaining herbs and red cooking wine. Stir. Add the olives and/or mushrooms if you are using them.

Let the sauce simmer uncovered (stirring occasionally) for at least 30 minutes. The longer you simmer it, the thicker it will become and the more the flavours will mesh. I personally think that the thicker this sauce is, the better it is (I really can't stress this enough), so if you are using fairly juicy tomatoes, let the sauce simmer long enough so that the sauce is no longer watery.

I personally prefer thinner pasta (the 3 or 5 minute kinds). I also think this sauce is outstanding served with a nice grating of parmesan cheese on top, good garlic bread on the side and a nice glass of red wine!

Also, try not to use canned olives....the preservative taste just doesn't go away. If you can find nice black olives in the "self serve" deli section of your supermarket, that's best...even though you'll have to slice them yourself. The taste difference is definitely worth the extra few minutes of slicing.

My kids prefer the no olives/no mushrooms version, but even if I add those, the whole family goes nuts for this sauce.

Bon appetite!

-Julie