When you can do spaghetti without relying on a can... then it's all good. Below is my sauce recipe:
Hardware -
deep saucepan
spatula
3 cup measuring cup
Software -
1/3 cup olive oil
22 oz can tomatoes (imported Italian if possible)
clump basil
large onion, minced
6 cloves garlic, minced
oregano (one teaspoon dried or two fresh)
1/3 cup red wine (good enough to drink, not good enough to save)
salt and pepper to taste
Dump the olive oil, onions and garlic into the saucepan. Set on low to establish a sweat. Let cook for 15 minutes or until onions are tranuscent. Now dump the canned tomatoes, basil and everything else into the saucepan and let simmer for at least 30 minutes. Three hours is better. Pour over any kind of pasta and watch the ladies swoon...