1poundground beef (for vegetarian version see notes)
2cans (29-ounce) tomato sauce
1/2teaspoonground black pepper
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease.
Stir tomato sauce, basil, oregano, onion powder, garlic powder, sugar, salt, and pepper into the beef; bring to a boil, reduce heat to low, and cook sauce at a simmer, stirring occasionally, until thick and rich, about 1 hour.
VEGETARIAN/VEGAN VERSION: Substitute chopped artichokes and fresh spinach for the ground beef. I like to use the marinated artichokes from Trader Joe's.
Fresh herbs really add an extra layer of flavor. If I have any of the ingredients fresh, I substitute: 1 cup basil, chopped; 1 cup oregano, chopped, 2 onions, finely chopped; or 3 cloves garlic, minced.
This makes enough sauce for 2 boxes of pasta; it freezes well. Try freezing in ice cube trays to keep single size portions on hand, two cubes per person.