The best pasta and pizza sauces use San Marzano certified (not "style") canned tomatoes. Spaghetti Sauce 1 3/4 pound lean ground beef (use less for a regular non-meaty sauce) 1/2 cup minced onion 2 cloves garlic, crushed Mushrooms Bell pepper 1 (28 ounce) can crushed tomatoes (San Marzano certified) 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans tomato sauce 1/2 red wine 1/4 cup olive oil 1 1/2 teaspoons dried basil 1 teaspoon Italian seasoning 1/2 teaspoon oregano 1/2 teaspoon rosemary 2 bay leaves Crushed red pepper flakes 1/2 teaspoon salt 1/4 teaspoon ground black pepper Parsley In a large pot or Dutch oven over medium heat, cook the beef, onion, mushrooms, bell pepper and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, red wine, and olive oil. Mix in seasonings. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally (or Crockpot for 4 hours). pdf attached