@gimme30, spaghetti sauce is pretty easy & inexpensive but I make a big batch & freeze it in dinner sizes. I'll try to downsize it but still more than a dinner's worth. Most are guestimates, I don't really measure, I just eyeball it.
2 or 3 28oz canned crushed tomatoes
1 6oz can tomato paste
1 lb ground beef appx (less if doing meatballs. You can use 2TBsp olive oil if using very lean beef)
3/4+ cup chopped onion
2 or 3 cloves garlic, minced (or use ~1 teasp. garlic powder or garlic salt)
1.5 or 2 Tablespoons dried oregano
(optional 1 or 2 TBSP dried parsley &/or 2 teasp dried basil)
1/2ish teasp crushed dried red pepper (nice but optional)
1+ TBsp Worcestershire sauce
1/2 teasp black pepper
2 teasp salt (less if using garlic salt)
In a 4-6 quart pot:
Brown meat & break up with onions but don't brown onion! over med-low. Drain fat if there's a lot. Add herbs & garlic, stir for just a minute (don't burn the garlic!). Add tomatoes, paste & Worcestershire. Stir to smush & mix the paste. Turn burner to low. Simmer for 45-60 minutes, stir every ~10 minutes. Taste & add more herbs, salt etc.
Options I don't do all the time...or ever, lol:
1 cup diced red bell pepper (or green, meh) add before herbs & garlic when onion is almost done. It will cook in sauce.
Italian sausage (not me) brown with gr. beef, maybe half & half? FIL liked Ital. link sausage instead (too bad, lol)
Browned meatballs (I make them, a bit of a PITA & browned in oven) Frozen might be OK, not something I use. Add to sauce at the simmer stage
