1 tbsp. olive oil
3 cloves garlic
1 tbsp. spaghetti seasoning (1 tsp. sweet basil, 1 tsp. parsley, 1/2 tsp. oregano)
2 (16 oz.) cans Del Monte pasta style tomatoes
2 (8 oz.) cans tomato paste
2 (8 oz.) cans tomato sauce
1/4 c. grated Parmesan cheese
1/4 c. grated provolone cheese
1 lb. your favorite pasta (Angel hair or capellini is good with this recipe)

Saute garlic and spaghetti seasoning in olive oil in roaster or oven-proof pot with lid. Saute the garlic until brown, but not burned, (Tip: The smaller you cut up the garlic, the more garlic flavor you will get.), and then remove garlic and discard. Remove from heat.

Preheat oven to 250 degrees. Add tomatoes, sauce and paste and stir well until mixed. Cover and bake the sauce at 250 degrees for two to eight hours. The longer it cooks, the better it is. Stir occasionally. At 250 degrees, it is very hard to burn it.

When ready to serve, add the cheeses to the sauce and cover and let stand with no heat. Cook your pasta. (Tip: Cooking pasta. Bring water to a rapid boil. Add pasta. Bring to another rapid boil and boil for 1 minute. Remove from heat, cover and let stand for 10 minutes. Stir to separate in water. Drain, but do not rinse. A perfect pasta every time.)

Add the sauce to the pasta to your liking. (To really have it rich increase your cheeses to 1 cup each and cover it with Romano cheese at the table.)