28 oz can crushed tomatoes
2 medium onions (sweet as available)
4 cloves garlic, diced
2 Tbsp olive oil
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2 Tbsp olive oil
1 tsp instant bouillion
1/2 Tbsp oregano
1/2 Tbsp basil
3 bay leaves (remove later when done)
salt & pepper to taste
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In large skillet heat 2 Tbsp olive oil to hot then add 1/2 can crushed tomatoes...cook & stir
until oil is absorbed into tomatoes. Add 1 1/2 C. hot water, mix well & bring to boil. Cover, lower heat to simmer. Simmer for 5 min. then add rest of tomatoes, salt, black pepper, 1 tsp instant beef or chicken bouillion, 1/2 Tbsp oregano, 1/2 Tbsp basil, 3 bay leaves. Bring to boil then lower heat to a simmer.

In separate skillet saute onions & garlic in 2 Tbsp olive oil. Add to above mixture.

Simmer from 1 to 1 1/2 hours. Sample every so often to satisfy personal taste. Thin with hot water if too thick for personal taste. The flavor & thickness does change slightly with more cooking. When done, flavor should be rich but with no sweetness or bitterness (as in restaurants)and leave a good aftertaste.
Leftover sauce can be frozen in small plastic containers for later meals without the fuss.

The perfect spouse for the sauce is fresh grated Locatelli cheese. The Locatelli just seems to make a big difference in the taste of the sauce.We use the washboard type hand grater to get the big slivers...
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Options:
FLOUNDER adds a slightly different taste. In a separate skillet heat flounder in the sauce for about 15 minutes. Sole, Tilapia, walleye or lobster tails (no shell)each lend a slightly different taste. Serve with angel hair.

Calamari (we just eat the rings) should be simmered for about 10 minutes max to stay tender.

When using large pasta (rigatoni) we add ricotta onto the sauce & pasta then top with grated Locatelli. Sometimes we even grate mozzarella for a 3 cheese dish.
If the ricotta is cold, pop dish into the micro for a minute to warm the whole thing.