Step 1

In a large heavy bottomed pot, heat the olive oil and sauté the onion until translucent. This should take 5 - 8 minutes. The longer you cook the onions, the sweeter they become.

Step 2

Add garlic and cook just until fragrant.

Step 3

Add the beef and veal (if using) and cook until it’s browned. I use lean meat which means there's little fat left in the pan. I don’t bother draining it. If you find a lot of fat you can remove it using a turkey baster or skim it off the top later. Don’t mistake water for fat. I’ve found lesser grades of meat release more liquid than say Angus. If that’s the case, cook and stir a few minutes and it will evaporate.

Step 4

Sprinkle in the granulated garlic, salt and pepper and stir.

Step 5

Stir in the tomato paste and cook until it loses its bright red color.

Step 6

Add the ground peeled tomatoes and the tomato puree, sugar and basil.

Step 7

Bring to a boil then lower to a simmer, stirring occasionally, until thickened about 1 hour. Taste and adjust for more salt and pepper.