28 oz. can crushed tomatoes
2 (6 oz.) cans tomato paste
Garlic
1 onion
1 red pepper
1 green pepper
1/2 lb. mushrooms
Olive oil
Bay leaves
Crushed oregano
Parsley flakes
Sweet basil
Salt and pepper
Sugar
Anything else that looks good

Into a sauce pot: Cover bottom of pot with a thin coat of olive oil. Toss in a pressed glove of garlic. Add crushed tomatoes and tomato paste. Add 12 ounces water. Cover. Simmer sauce over a low heat for at least one hour. The longer it simmers the better it will be. Add water occasionally as sauce boils down. Add spices after an hour. A few bay leaves. 1/4 handful oregano, 1/4 handful parsley flakes, 1/8 handful sweet basil, salt and pepper to taste, 2 to 4 tablespoons sugar, and generous quantities of anything else that looks good.

While sauce is simmering into a skillet: Cover bottom of skillet with 1/8 inch olive oil. Over medium heat toss in a few cloves of pressed garlic. Let oil pick up the flavor of the garlic. Chop and slice onion, peppers, and mushrooms separately. Fry onions until they are clear. Place onions into sauce pot. Fry peppers, until they are just soft but not brown.

Place peppers into sauce pot. Add a little more oil if necessary. Fry mushrooms until they too are soft and place them into sauce. Simmer sauce and extras one hour. Add more water as sauce boils down. Serve with almost anything. Enjoy!