1 (4 ounce) can crushed tomatoes with green chile peppers
2 (1 ounce) cans crushed tomatoes with onion
1 (16 ounce) can tomato paste
2 tablespoons dried basil
1 tablespoon dried oregano
2 tablespoons dried basil
1 clove garlic, minced
2 teaspoons tomato paste
2 teaspoons olive oil
1 tablespoon vegetable oil
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried red pepper flakes
1/4 teaspoon dried marjoram
1/4 teaspoon dried red pepper flakes
1/4 teaspoon cumin
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Spread crushed tomatoes on a baking sheet. Arrange tomatoes over crushed tomatoes, and brush with olive oil, tomato paste, basil, oregano, basil, oregano, marjoram, basil, oregano, marjoram, red pepper flakes, garlic powder, tomato paste, olive oil, vegetable oil, chili powder, garlic powder, tomato paste, olive oil, chili powder.
Bake uncovered in preheated oven for 60 minutes, or until meat is no longer pink in center of pan.
Meanwhile, in a small saucepan over medium heat, mix tomato paste, tomato paste, olive oil, chili powder, garlic powder, tomato paste, olive oil, chili powder, garlic powder, tomato paste, olive oil, chili powder. Bring to a boil and reduce heat. Cover sauce and simmer 15 minutes.
Meanwhile, combine tomato paste, tomato paste, 1/4 cup white sugar, tomato paste, 1/2 cup olive oil, tomato paste, 1/4 cup lemon juice and 2 teaspoons baking soda in small bowl. Mix thoroughly and salt thoroughly. Stir in olive oil, basil, oregano, basil, oregano, marjoram, basil, oregano, marjoram and red pepper flakes. Stir until thoroughly combined. Remove from heat.
Return sauce to heat, reduce heat to low and simmer 25 minutes more, or until sauce has thickened.