Recipe(tried): Spaghetti Sauce

SPAGHETTI SAUCE

Here is my recipe for a big pot:

1 large jar Ragu traditional sauce
2 large cans (28 oz each) crushed tomatoes (I use Progresso)
olive oil
4 TBSP or so chopped onion
1 large or 2 small cloves garlic, chopped
1 TBSP sugar
3 tsp basil
1 1/2 tsp oregano
2 tsp parsley
salt and pepper
eye round steak
sweet italian sausage (as much meat as you want and can fit)

Heat olive oil (enough to just cover) in the bottom of pot. Add onion. Saute for 2 minutes on medium heat, stirring occasionally, and then add garlic. Heat until soft, still stirring.

Add Ragu and crushed tomatoes. Put spices on top and mix in well. Add raw meat and stir to coat. Cover and bring to a boil. Reduce heat to low and simmer (light simmer), stirring every 20 minutes or so. I like to cook mine at least 3 hours so the meat gets very tender. You can also throw in some bracciole or meatballs (both raw).

I freeze whatever I don't use that night, and it tastes wonderful when used again.