Al,
A good friend of mine passed on her husband's Italian grandmother's homemade spaghetti sauce recipe to me:

6 - 8 Roma tomatoes, skinned, seeded, and chopped (this can be adjusted depending on size of tomato and personal preference) - to skin easily, make an 'x' in the bottom of tomato with a knife, place in boiling water for about 30 seconds, then place in ice water. The skins should peel off easily.
28oz can tomato puree
12oz can tomato paste
Small handful of basil (dry) or two handfuls fresh basil, chopped
1/2 handful of oregano (dry) or one handful fresh oregano, chopped
1 Tbs sugar
4 - 6 six cloves garlic (depends on size of clove and personal preferance)
1 onion
Salt and pepper to taste

Saute onion and garlic in olive oil or olive oil spray until soft. Ass basil and oregano and saute a bit more. Add tomato puree, tomato paste, tomatoes, and sugar, salt, and pepper - Let simmer. My friend claims this sauce is better the day after you make it (Refrigerate and let the flavors blend.). I haven't made it yet - I hope to make a few batches this weekend.

I'm sorry I couldn't give you more accurate measurements - my friend's grandmother has been making it so long she no longer measures anything.

Enjoy!