The Daily Rush

Makes 4-6 servings

1 lb. lean ground chuck
1 medium onion chopped
1-2 tablespoons minced garlic (I use 2, love that garlic!)
2 cans (15 ounce) Hunts tomato Sauce
1 can (15 ounce) Hunts Tomato Sauce with Basil and Oregano
1 small can (6 ounce) Tomato Paste
1 tablespoon olive oil
1 teaspoon Italian Seasoning
3 tablespoons light Brown Sugar
16 ounces pasta

Brown beef, onion and garlic over medium-high heat. Drain. Add all remaining ingredients EXCEPT tomato paste and let simmer on low heat for 20-30 minutes stirring occasionally. Meanwhile, cook pasta according to package directions. Check for consistency - if you like a thicker sauce add paste by spoonful to reach desired consistency. (I add the whole can at this point in the cooking process.) If you add paste, stir and let simmer another 10 minutes. Sample. it should be delicious! If you like a sweeter sauce, add one more tablespoon of light brown sugar. Serve

Note: Although we only have a family of 3 and my daughter is going through her anti-sketti-sauce phase, I still make the full batch and sometimes even double it! This freezes easily and keeps for 3 months. Simply transfer from freezer the night before and then reheat in a saucepan. You can add fresh green peppers, mushrooms, garden tomatoes… to jazz up the sauce to your liking.