As an affectionado of all things pasta, I happen to really enjoy a heaping plate of spaghetti onto which has been piled a meat sauce of my own design.
1 14.5 oz can of generic petite diced tomatoes (411 grams)
1 8 oz can of generic tomato sauce (227 grams)
½ 6 oz can of Contadina tomato paste (80 grams)
~ ¼ cup water
1 slice of onion, minced and lightly sautéed (53 grams)
¼ c bell pepper, minced and lightly sautéed (44 grams)
2 cloves garlic, minced and lightly sautéed (8 grams)
1 tbsp olive oil (~ 8 grams)
½ tsp dried basil (6 grams)
1 dash, black pepper (3 grams)
½ tsp oregano (7 grams)
1 tsp sugar (11 grams)
1 dash cayenne pepper
3 shakes Parmesan cheese (3 grams)
3 oz ground beef, browned and drained of fat (90 grams)
1 x oz can of mushrooms, drained and diced (xx grams)
7 oz grams of spaghetti, boil until al dente, drained (~212 grams)
The tomatoes and the water were placed in a 2 quart pot, stirred and set on a burner set to high.
The minced onion and bell pepper were run through a processor and then briefly sautéed in a small frying pan that olive oil had been added to. (Just do this combo until the onion is translucent, then dump them into the pot with the tomatoes). Next add the aromatics and the Parmesan cheese.
Bring the pot to a light boil and reduce the heat to a slow simmer.
Simmer for about an hour or so, then use a submersible blender to puree the sauce into a smooth consistency.
Lastly, add the ground beef and the diced mushrooms. Stir and allow that puppy to rest.