Homemade Pasta Sauce
rec.food.cooking/Douglas Rhodes (1994)

2 (28 oz) cans Redpack whole peeled tomatoes (can use crushed instead)
1 small can tomato paste
1 onion, chopped
3 cloves garlic, minced
5 to 6 Tbsp olive oil
1 tsp oregano
1 tbsp basil
1 tsp sugar
2 bay leaves
1/2 to 1 cup wine (optional)
1/2 to 1 cup homemade beef or chicken stock (optional)
salt & pepper to taste

Saute the onion in the oil until translucent. Add garlic, cook a couple of minutes. Do not let garlic brown.

Add remaining ingredients. (The wine and stock give the sauce a great flavor.) Add water if not using wine nor stock to thin out somewhat.

Add meatballs or sausage (browned), if desired.

Simmer for as long as possible. The longer this sauce simmers, the better. Simmer at least an hour. The sauce really gets good after 8 to 10 hours.