Empty Hunts chunky crushed tomatoes, stewed tomatoes, and Hunts tomato paste into the pot. Add the extra-virgin olive oil to the pot.
Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
Dice the shallot, and dump that into the pot. Add the rest of the ingredients, except the ground beef and finely chopped onion, and stir to mix well with a large long handled wooden spoon.
Do not strain, as the pulp adds to make this a thick and wonderful sauce.
Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
While the sauce is simmering, brown the ground beef and the finely chopped onion in a skillet. When the beef is browned, add the beef and finely chopped onion into the sauce.
If the sauce is too thick for your liking, add a little red wine or water. Remove from heat and give it one last stir.
NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste. Conagra Foods makes both Angela Mia and Hunts, so Angela Mia would also be alright to use.