1 lb ground beef
1 clove, minced
1 onion, chopped (I put this in a small food processor b'c when the kids were little they didn't know there were onions in the sauce)
1 28-oz can crushed tomatoes with added puree
1 28-oz can tomato sauce (or 2 14- oz)
1 bay leaf
Saute the garlic and onions until soft. Add the ground beef and brown together, breaking up the big pieces into little ones. Add cans of tomatoes, a sprig of fresh rosemary or an 1/8 of a tsp of dried, and the bay leaf.
Bring to a boil so the flavors meld together and then simmer on low for at least an hour, or up to 3 hours, stirring regularly.
This recipe makes enough sauce for a tray of lasagna with leftover for spaghetti the next day.