Pasta and meat sauce

I used to buy jarred pasta sauce (I was, and still am, particularly fond of Rao's), but then I realized how easy it was to make my own. I made this recipe up myself, so the measurements are inexact at best. But it makes a nice pot of sauce, so that you have some leftover to freeze. It's really simple, and feel free to experiment - use less garlic if you are not a garlic person, use a different combo of tomatoes if you like more or less chunks, etc. I like to make the sauce during the baby's morning nap (10am), simmer it for an hour or two, then let it sit for the rest of the day to really let the flavors meld. Then I reheat over low heat at serving time.

Lisa's meat sauce
1 tbsp olive oil
1/2 an onion, diced (about 1/2 cup)
4-5 garlic cloves, minced or pushed through a garlic press
1 lb ground beef
1 28-oz can tomato puree
1 14.5 oz can diced tomatoes
2 tbsps tomato paste
1 "shake" or pinch red pepper flakes
fresh or dried oregano and basil
kosher salt and black pepper, to taste
1 tsp sugar, if needed

Heat the oil over medium heat in a heavy-bottomed pan (I use a 2.75 quart enameled casserole). Add onion and garlic and cook until soft and fragrant, about 5 minutes. Raise heat to medium-high and add the ground beef. Cook, breaking apart with a wooden spoon, until meat is almost cooked through but still has a few pinkish spots, about 5 minutes.

Add tomatoes, tomato paste, red pepper flakes, herbs, salt and pepper. Bring to a boil, reduce heat to low and simmer for at least 1 hour.

Taste and add more salt and pepper if necessary. If sauce tastes a little "sharp" stir in sugar.  Spoon over pasta and enjoy!