My father brought us up on somewhat the same sauce except he used: 2 small cans
of tomato sauce, 4 small cans of tomato paste and 4 paste cans water per can of
paste, and you just skim the foam for a while in the beginning....I like to add
a ton of basil because I like it sweeter and we both simmer it on low for 5 to 7
hours. We both now add about a tablespoon of sugar after 3 hours and 1/4 to 1/3
cup wine (any but I like burgundy).
When they couldn't afford meat, they would simmer quartered cabbage (core
holding it together) for a couple hours in the sauce which really mellowed it out
and sometimes put hard-cooked eggs and canned peas in it. We also boil browned meatballs
or sausage in it the last 2 hours which makes them really tender. They also slightly
brown a chuck roast and slide that in it for the last 3 hours and then cut up a
bit and serve it instead of meatballs which is REALLY AWSOME!