Plain old Tomato Spaghetti Sauce

Pasta with tomato sauce was an inexpensive  mainstay in my kitchen while in university. This is a slightly more fulsome version. Very good just on spaghetti and also good in recipes requiring a tomato sauce such as lasagna.

3 Tbsps. olive oil

1 medium onion (6oz/170gr) , chopped

2 cloves garlic, minced

OPTIONAL ½ lb. mushrooms, sliced AND/OR 1 chopped green pepper

2 tsps. dry basil OR 2 Tbsps. fresh basil, minced

1 tsp oregano OR 1 Tbsp fresh oregano, minced

2 bay leaves

1½ tsps. salt, to taste

¼ cup red wine, to taste

28oz (796 mL) canned tomato, diced or purée 

156mL (approx. 6oz) tomato paste

¼ tsp black pepper

Optional - 1 medium tomato, chopped

1. Heat the oil in a saucepan and add the onion and garlic to sauté. While the onions cook, chop and/or add the garlic, green pepper, optional mushrooms, basil, oregano, bay leaves and salt. Continue to cook until the onions transparent and very soft.
2. Add the wine to deglaze the pan and reduce the wine completely (or to taste).
3. Add the canned tomato and paste, and pepper.
4. Cover and very slowly simmer for at least 45 minutes, stirring occasionally.
5. Halfway through, add the optional fresh tomato - you don't necessarily want it to break down completely, especially if you're using purée.
6. Before serving add the parsley.
7. Serve with freshly grated Parmesan