Pasta Sauce approximation recipe.

Adjust for size/amount of sauce you want, this is with about a full pot in mind.

4 cans of San Marzano Tomatoes. Crushed or whole.
4-8 sprigs of basil (about half to 2/3 of one of the store bought containers.
2 carrots halved peeled.
1 sweet onion vidalia or spanish, quartered.
1 tablespoon of tomato paste.
1-2 lbs of ground beef (depending how meaty)
	For more meaty and texture, I used Flank steak last time, but this can get very pricey. If you do, cube them into small 2cm cubes.
1 cup of Red Wine, I usually use something fruity, but a dark red is good. (merlot or chianti, pinot)

Optional
Mushrooms for umami - I usually use Shitake or Portobello. Cremelini or white are fine too.

Misc:
Olive oil
Salt
Pepper
Oregano (dried or fresh)

Directions:
In the pot, add enough olive oil to cover the bottom in a thin layer. Heat until shimmering.
Add the protein of choice, ground beef or steak cubes. Do not crowd the pan, brown each piece on all sides, until some fond is left at the bottom.
Remove the meat and place into a bowl for later.
Add the diced onions and tomato paste (mushrooms too if you're adding some)
Cook until caramelized and the paste is distributed.
De-glaze with a red wine. Any red will do, rule of thumb is if its good enough to drink good enough to use for de-glaze.
Cook out the alcohol.
Add the cans of San Marzano, and add the water required to rinse the can to the sauce, about a quarter of the can of water.
Crush the tomatoes if whole with a wooden spoon.
Add the meat back to the sauce.
Add the aromatics, carrots, onions.
Add the basil sprigs entire thing, stems included.

Season to preferred level, I usually season generously with oregano and kosher salt. Pepper to taste.

Simmer on low heat for 4-6 hours until the sauce is just below a watery consistency/state. It should be able to coat the back of a spoon.