1 (30 oz.) can crushed tomatoes
3 tbsp. olive oil
1 c. chopped onions
1 1/2 tbsp. minced garlic
5 tbsp. tomato paste
1 1/2 tsp. crushed oregano
1/4 tsp. hot red pepper flakes
6 tbsp. finely chopped basil
1/4 c. finely chopped parsley
1 c. beef stock

Heat oil in a large saucepan and add onions and garlic. Cook until onions is tender, but not browned. Add all remaining ingredients except stock and bring to a boil. Add the stock and cook 30-45 minutes.

If using dried basil and parsley reduce by half.

Serve with fried and drained Italian sausage over pasta.