SC, your receipe is very similar to mine. However, I use tomato paste.

FWIW, I always use fresh garlic. There is nothing like the smell of the garlic & onion as you brown them off.

Now, my mother would use fresh tomatoes, and her own homegrown basil and make her own bread crumbs. I buy the jar basil seasoning, use tomato paste, and Italian seasoned bread crumbs (but add a little garlic, basil to them.)

And yes, do drain the meat after you brown it off. When I was young and new at cooking I didn't know to do that. You can imagine, I was disappointed in how greasy the sauce (or sugo as we call it) was. Also, one time, again as a newlywed and new at cooking, I invited another couple over for dinner. But....stupid me, only made a lb of pasta, meat, etc. It wasn't enough. I should have know better. But, that's how you learn. It didn't happen again. In my family, not having enough food is a disaster.

TIS