Instructions: Dice the onion but not too finely, while putting on water for pasta. Saute onions, dont brown, but til they are clear. Add garlic and ground meat and cook til all pink is gone from meat. If using lower grade meat, pour into a collander to strain out fat. Return to pan and add tomato puree and tomatoes, basil, oregano, salt and pepper. Simmer at enough heat to keep bubbling with out lid to allow the sauce to reduce a little. Cook pasta ( I prefer linguine) and serve over pasta.

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