For serving: Cooked spaghetti, parmesan cheese, basil
Heat olive oil in a large skillet over medium heat. Add the onions and cook until translucent. Add in the garlic and cook another minute. Then remove to a bowl. Next, brown the meat. Remove any extra grease and then add onions back in.
Add in the tomato paste and seasoning. Stir and cook a minute. Then pour in tomatoes, vinegar and brown sugar. Add about 1/2 cup water to the can to reserve any extra tomato sauce. Break down the tomatoes with the back of a wooden spoon. Bring to a simmer and then turn to low until ready to serve. I like to let it simmer for about 30-60 minutes. The longer the better. Add 1/4-1/2 cup pasta water if desired to thin out.
Serve over cooked pasta with parmesan cheese and fresh basil if desired.
Doubling: This recipe easily doubles. It's a pretty thick sauce, so you could even double the recipe (but still use 1 lb hamburger) for more of a tomato sauce. Freezer friendly: This sauce freezes great. I love to double the batch and freeze half for later. Simply allow it to cool and then place in a zip top bag or freezer container. Freeze up to 3 months. To thaw, place in the refrigerator over night. Reheat on the stove top. If using ground turkey: It can make it taste more bland, so I would add an extra Tablespoon of worchestire sauce and more seasonings to taste.