1 6-oz can tomato paste per can of crushed tomatoes
olive oil (grade of choice. Frank prefers a lighter grade.)
fresh garlic to taste, minced or crushed (Frank uses 2 large cloves per can of crushed tomatoes. Don't use jarred garlic.)
basil, either dried or fresh, to taste (chop if you like)
salt & pepper to taste
sugar to reduce acidity (use 1/2 teaspoon for a large amount)
1/2 cup dry marsala wine, optional
Saute garlic in olive oil, but don't let it brown. When it starts to get golden, add marsala if using. Let the wine cook down a bit. Remove the pan from heat to avoid splattering and add paste. Put pan back on heat and saute the paste. Take the pan back off the heat and add 1 paste can of water for thinner sauce. Add 1/2 can of water for thicker sauce. Once the water has been incorporated, very slowly add the crushed tomatoes to avoid creating lumps. When it's the right consistency, add basil, salt and pepper. Put back on the heat and simmer slowly for 1 1/2 to 2 hours, stirring every 15 minutes. Be careful not to let the sauce boil!
If adding meat, braise it first to seal in juices. Add the meat after the sauce has been simmering 1 1/2 hours. Red meats can cook in the sauce about an hour. White meat chicken on the bone should cook approximately 30 minutes. And boneless chicken breast need cook only about 7 minutes depending on the thickness of the breast.