Cut up an onion, smash up a few cloves of garlic, and throw them into a pot to simmer in olive oil. When the onions become transparent, you can throw in a couple of cans of crushed tomatoes. Take one of the cans and fill it up with water. For every can of crushed tomatoes, put in a can of water. Then, as that simmers, put in a couple cans of tomato paste. The thicker you want the sauce, the more paste will be needed. Usually two cans of crushed tomatoes works well with two cans of paste.

Here is the secret: Once you get all of this going in the pot, shut it off and throw it all into a crockpot to cook down for a 4-5 hours. This will break down the tomatoes and paste really smooth so it all becomes one sauce that's thick.

Salt and pepper to taste and throw in some fresh oregano at the end (so it doesn't scorch as it's cooking).

If you want to make it even better, quickly saute some mushrooms down to sweat most of the water out and throw them in, too. Meatballs are started in the oven, and finished in the sauce if you want.



I'm convinced the best part of a good sauce is using a crockpot. It's the secret to a really thick, natural sauce. The slow cooking is way more effective than in a pot on the stove.