Tomato Meat Sauce

So, I'm on the hunt for the perfect tomato pasta sauce.  I used to think I had it, but that was when I was using my mother-in-law's home-canned tomatoes.  Since I don't have access to those anymore, my trusty recipe is no longer my favorite.

Aaaaaaand, neither was this recipe.  Too much meat and tomatoes, not enough sauce.  There's a big container of it sitting in my freezer.  I'm sure I will be happy it's there one day when I do not feel like cooking.  But, until then, my quest continues.  In all, I think this sauce was just too "chunky" for me.  It tasted good and the kids ate it, and I'm sure my husband would LOVE it.  But, it's not my PERFECT tomato sauce.

Tomato Meat Sauce

8 cups

Heat a large heavy casserole or skillet over medium heat.  Add:

1/4 cup olive oil

2 ounces pancetta or bacon, diced (optional)

If using pancetta or bacon, cook, stirring, until it renders its fat, about 3 minutes.  Add:

1 pound ground beer or sweet Italian sausages, casings removed and crumbled

Cook, stirring, until the meat loses its pink color, about 5 minutes.  Pour off all but 2 tablespoons of fat from the pan.  Add and cook, stirring, until tender, about 5 minutes:

1 medium onion, chopped

Add and stir until fragrant, about 30 seconds:

2-4 garlic cloves, minced

Stir in and cook, stirring, for 2 minutes:

1 tablespoon tomato paste

Add:

Two 28 ounce cans whole tomatoes, with their juice

(1 teaspoon fresh thyme or oregano leaves or 1/2 teaspoon dried)

1 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon sugar

Cook, uncovered, crushing the tomatoes with the side of a spoon to break them up, until they have cooked down and smell very fragrant, about 15 minutes.  Cover and cook over low heat for 30 minutes, stirring often, until the sauce is thickened.  Stir in:

2-3 tablespoons slivered basil or chopped parsley

salt and black pepper to taste.  

my notes:

*i did use the bacon

*i used ground beef, but next time i would use 1/2 lb. beef and 1/2 lb. italian sausage.

*i also ended up using way more tomato paste...maybe almost the whole can?  because it was watery.

*next time i may use 1 28-ounce can of whole tomatoes and 1 28-ounce can of crushed tomatoes, for a better consistency.