I can give you the ingredients, but not the recipe as I add a little, then let it cook in, and taste it. I do this with all of the ingrediants until it tastes right. Here's what goes in:
12 oz. diced tomatoes
12 oz. tomato puree
1 large yellow onion, coarsely chopped
3 cloves garlic, minced
Fresh oregano, chiffonade
Fresh basil, chiffonade
crushed rosemary
fresh thyme, chiffonade
browned ground beef, or diced chicken
Heat the tomato ingredients in a pot over medium heat. Sweat the onion and add to the sauce. Add herbs and garlic. Stir, cover, and simmer for thirty minutes. Add meat. let cook another thirty minutes, no more. Adjust the herbs until it tastes great to you. Remove from the heat and cool in an ice bath. Refrigerate overnight to let the flavors distribute themselves evenly through the sauce. Reheat and serve with pasta.
I don't simmer mine for hours as my stove isn't up to the task without scorching the sauce. Also, I find that the meat becomes mushy that way. Refrigerating overnight is a gentler way to mature the sauce to perfection, IMHO.
I guess I add about a tsp. of each herb to start, and then end up adding a bit more oregano, and more basil (the most pronounced flavor in the sauce, but not by much). I want to be able to taste all of the ingredients in balance with each other, and use only a little salt, so as to let the fresh tomato flavor shine through. The thyme is essential, but must not sing too loudly. It accentuates, as does the rosemary. The stars are oregano, basil, and tomato. A little EVOO to dress the sauce is good as well, or a little truffle oil to finish it.
On occasion, I'll add a little fennel, or taragon, and black pepper, just to change things up, but only occasionally. That's how I make it.
Seeeeeeeya; Chief Longwind of the North