from kay heikkinen

• 1 large or 2 small onions (2 C diced, roughly)
• garlic to taste, 2-3 cloves or one huge fat one
• olive oil, 2-3 T
• bay leaf
• 1 large can of diced tomatoes (not stewed!)
• 1 small can (6 oz.-ish) tomato paste (contadina doesn't add salt)
• 1 C red wine, doesn't have to be very good
• 2 C water
• 2 t Better Than Bouillon (vegetable or mushroom base) (really enhances flavor)
• freshly ground pepper
• ~ 1/2 t crushed oregano
• ~ 1/2 t basil

Heat olive oil in a skillet -- makes stuff cook faster -- over medium heat. Add diced onion and garlic; sautée till golden. Sauté this slowly, get it good and golden because that brings out the flavor of the onion.

Add all other ingredients except for last two herbs. Simmer over medium heat for a good hour to an hour and a half, stirring occasionally (mostly don't let it stick). Now, if you've used a skillet (you need at least a 10-inch, an 8-inch won't do), you want to stir around the edges. It'll reduce, and become more concentrated and flavorful.

In the last 15 minutes or so, crush the oregano, and add that and the basil. Remove the bay leaf before serving if you want to be hoity-toity about it. And there you have it!