2/3 c. olive oil
2 garlic cloves, minced
1 can (2 lb. 3 oz.) Italian style plum tomatoes, with their juice
1 can (6 oz.) tomato paste
1 c. dry red wine, water or 1/2 wine, 1/2 water
Salt
Freshly ground pepper
2 tsp. dried oregano or 1 to 2 tbsp. minced fresh
1/2 to 1 tsp. crushed hot pepper flakes or to taste

Heat the oil in a heavy large saucepan, add the garlic and cook, stirring constantly, for about 2 minutes. Add all the remaining ingredients and bring to boil. Turn heat to low, cover and simmer for 30 to 60 minutes, stirring frequently.

If sauce is too thick, add a little hot water or red wine, one tablespoon at a time. If too thin, remove cover and simmer until reduced to desired consistency.