Back to the Kitchen

1 large can of whole tomatoes
2 small cans tomato paste
4 small cans tomato sauce
2 cups water
1 cup grated Romano cheese
4 cloves fresh garlic
1/2 lb. of lean ground beef (1 lb. if not adding meatballs)
6 tsp. fresh basil
4 tsp. fresh parsley
1 tsp. oregano
1 pinch rosemary
1/4 cup olive oil
2 tsp. salt
1 tsp. pepper

Pan fry ground beef well. Drain and dry and set aside.
Peel the garlic cloves and chop finely. Fry lightly in olive oil in the bottom of a large sauce pan for a short time. Do not brown the garlic. Note: The low-fat version would skip the olive oil and simply add the garlic directly to the tomatoes with the spices.
Add all of the tomato products and water to the sauce pan. Mix well to break up the paste. Cook on medium heat. Add the grated romano cheese and stir well to prevent clumping. Add the cooked dried beef. Chop the herbs finely and add to the mixture. When the sauce comes to a boil, reduce heat to low and simmer uncovered for a minimum of 3 hours.

Meatballs