• 1 large onion, sliced and diced
  • 4 cloves of garlic, minced
  • 1/4 cup olive oil
  • 1 28 ounce can tomato puree
  • 1 18 ounce can tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/4 teaspoon crushed anise (or 1/2 teaspoon whole)
  • 3 tomato paste cans of water (see note)

Saute onions and garlic in oil in a large pot. Cook until golden. Add rest of ingredients. After sauce starts to boil, lower heat to simmer. At this time add a pinch of baking soda which will cause sauce to foam. Remove foam with spoon. Cover pot and let cook for 2 to 2 1/2 hours. Recipe can be doubled and then frozen for future use. Add meats such as meat balls, pork or Italian sausage for flavor. If using ground beef, cook separately and drain off fat and then add to cooking sauce.

NOTE: More water may be needed if sauce becomes too thick .

When my mother used to cook she never measured ingredients.  She would just add a pinch of this or a pinch of that  and it always tasted good.  I began to measure and write down my recipes when my family started to ask me how I made certain things.  Of course this recipe can be changed to adjust to the tastes of the cook.  I usually do not like to freeze things but I have found that sauce is one thing that seems to taste better after it has been frozen.