adapted from Bon Appetit - January 1991

Serves 2 (I made 4x the recipe to have leftovers)

1 tablespoon olive oil

1 onion, diced

4 cloves of garlic minced

1 28oz can crushed tomatoes

1 16oz can tomato puree - or tomato sauce

1 small can tomato paste

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon red pepper flakes

1 teaspoon salt

Handful of spinach or fresh basil (optional)

Heat the olive oil over medium high in a Dutch oven pan. Add the onion and saute until the onion has softened - about 8 minutes. Add the garlic and cook for another minute. Add the remaining ingredients. Simmer on the stove for at least an hour. If you are adding the spinach or basil - add it now.