1/4 c. oil
1 tsp. crushed sweet basil
1/2 tsp. oregano
1/4 tsp. crushed red pepper
1 sm. onion
2 lg. cloves garlic, chopped
1/4 c. chopped parsley
2 lg. cloves garlic, crushed
2 (28 oz.) cans crushed tomatoes
1 (28 oz.) can plum tomatoes
Salt & pepper to taste

Heat in 6 quart Dutch oven the oil, onions, chopped garlic, red pepper, basil and oregano. When onions are brown, add tomatoes, crushed garlic and parsley. Crack cover and simmer for 1 hour.

Variations: Calamari Sauce: Add 3 pounds of squid, cleaned and cut into small circles, to marinara sauce. Simmer for 1 1/2 hours or until squid is tender.