Once the beef was well browned, I stirred it into the onions and garlic, then added the
28 ounce tin of tomatoes with their juice and one tablespoon of homemade Italian seasoning. I rounded out the sauce with a tablespoon of balsamic vinegar for some depth and a teaspoon of sugar to balance the acid. A couple grinds of black pepper finish this sauce.
This sauce made more than we can eat in an evening. So, I will use the remainder for a pizza topping later this week. Two full meals for about $7 total? I can be frugal when I need to be.