I don't really measure so I suppose adjust to taste.

makes a huge vat...... I freeze about 16 cups worth plus the 4 cups or so I keep out for a meal.

1/4 cup Olive Oil
3 small carrots, peeled, finely chopped
2 stalks celery, finely chopped
4 medium onions, chopped like you like 'em. I like them a little big
9 cloves garlic, minced
1 TB dried oregano
1 TB dried basil
1 TB italian seasoning
1 large can crushed tomato (sams club size.... 6 lbs)
1 med can crushed tomato (regular size, 1 lb 12 oz)
2 med cans diced tomato (regular OR petite dice, your preference)
1 tsp kosher salt
1 tsp pepper
1 TB balsamic vinegar

heat olive oil over med heat. saute carrots, celery, and onions til soft. add garlic and all herbs, cook about 3 more min.
Add all cans of tomatoes, salt, pepper, vinegar. Simmer about 30 min then season to taste. Sometimes I end up sprinkling in a little more garlic or onion powder in.

I freeze it like this, then just brown and add sausage when we use it.

hmmm, I'd like to try this. You've got a lot going on there.

That sounds good Suzi. I wonder if DH would go for this. I've been making the same sauce for 40 years and he loves it but I'd like a change once in a while.

That sounds like a winner Suzi!

thanks guys. It took a few years but I finally think I have it down!