Cooking = love.
My sauce is cooking. It's too bad there isn't smellinternet because the aroma is to die for. If you wish to smell it, you'll have to make it yourself.
2 28oz cans of crush tomatoes
1 or 2 cloves of garlic minced
1 small onion diced
Parsley and Italian season to taste
Salt and pepper.
Meat balls, sausage links, etc. (Optional)
Red wine (Optional)
Set the sauce to start simmering in a 4 quart stock pan over low heat. Add salt (at least 2 tsps) pepper, and herbs. (Note- if using fresh herbs add them later in the cooking.)
Spray a 9 or 10 inch frying pan with cooking spray, then heat vegetable or olive oil over medium heat. (Amount varies depending on what you are frying up. Sausage, practically none, meatballs I would add about ¼ inch deep or more.) Brown your meat on all sides. You can also use loose ground beef or sausage. Using a slotted spoon transfer to simmering tomatoes. Drain off almost all of the grease except for about a tbsp or two. Add a tbsp of olive oil if you don't have much in the pan. Over a low heat, gently sauté your onions and garlic until translucent. If you are using wine to add it to the frying pan and deglaze, scraping up the brown bits on the bottom of the pan, and let it boil for one minute. Then add the whole kit and kaboddle to the tomatoes. I cook it at least two hours.