A good all-around meat sauce to use with a variety of pasta dishes. Comfort food David Horton Makes enough for 2 lbs. of pasta. About one hour 1 tsp. olive oil 3 cloves garlic, minced 1 rib celery, finely chopped 1 lb. lean ground beef One 28 oz. can crushed tomatoes One 6 oz. can tomato paste 1 tsp. Italian seasoning 1 tsp. sweet basil 1 1/2 tsp. brown sugar 1/2 tsp. kosher salt A pinch of crushed red pepper 1/4 C. grated Romano cheese In a 3-quart saucepan sweat garlic and celery in olive oil over medium-low heat. Add ground beef and raise heat to brown slightly. Drain fat if necessary. Add crushed tomatoes, spices, sugar and salt. Lower heat to a slow simmer and add cheese. Cook for at least 30 minutes, much longer if possible. Serve over spaghetti or any other favorite pasta. Make a double batch and freeze the leftover sauce for a quick meal later on.