1/2 to 1 lb lean hamburger
1/2 large onion, diced
1 small green pepper, seeded and diced
3 garlic cloves, minced
One 28 oz can whole peeled tomatoes (with liquid) or tomato puree
One 29 oz can tomato sauce
salt & pepper, to taste
1 tsp Italian seasoning, or to taste
pinch of sugar
Note: Using whole peeled tomatoes will result in a brighter, lighter fresh tomato-flavored sauce due to the amount of liquid in the can. Canned puree is thicker and will result in a sauce that more thoroughly coats the spaghetti. You can thin the sauce if too thick with water or tomato juice or V8.
Prepare onion, green pepper and garlic; set aside. Brown hamburger meat. Add diced onion and green pepper. Cook, stirring occasionally until onion is translucent. Stir in minced garlic. Cook, while stirring, for about one minute. If using whole peeled tomatoes, puree in blender and add to hamburger mixture, along with the tomato sauce. Stir in seasonings, bring to a boil and immediately reduce the heat to a simmer.
Simmer for 30 minutes to an hour, stirring often.
Serve over cooked spaghetti. Also great as a sauce for other cooked pastas, including lasagna.
