Ingredients

• 3 -4 tablespoons olive oil (I use enough oil to lightly coat the bottom of my pot)
• 1 large onion, chopped
• 4 -6 garlic cloves, minced (or to taste, the more the better I use 6 extra large cloves)
• 1 tablespoon dried basil (rubbed between fingers to release flavor)
• 2 teaspoons dried oregano (rubbed between fingers to release flavor)
• 1/2 teaspoon crushed red pepper flakes (optional or adjust to taste)
• 1 (6 ounce) can tomato paste (can use two cans for a thicker richer sauce if desired)
• 1 (28 ounce) can whole roma tomatoes, undrained (break up with a fork before cooking, go ahead and use two cans if desired!)
• 1/3-1/2 cup dry red wine (you may omit if desired but good to add in, can use white wine)
• 2 teaspoons sugar (optional or to taste)
• 1 teaspoon salt (or to taste, a good tomato sauce needs lots so don't be shy with the salt)
• fresh ground black pepper (to taste)