1/2 onion diced
4 cloves of chopped or pressed garlic
1/2 bunch of basil leaves
1/4 bunch Italian flat leaf parsley
3 sprigs of oregano (strip the leaves from stems and use leaves)
1 29 ounce can of tomato sauce (I use Contadina)
1 29 ounce can of crushed tomatoes
1 6 ounce can of tomato paste
1/2-1 Cup red wine
Cook until almost cooked through and then add diced onion and garlic. cook on medium heat until onion is soft and then add herbs. Stir until combined.
Add tomato sauce, crushed tomatoes, and tomato paste. Stir until mixed together. Add wine. Let simmer very low with the lid partially set off the pot for about two hours.
Sometimes I will add about 1/4-1/2 cup of apple juice if I want a sweeter sauce and sometimes I'll add 1/4 cup of balsamic vinegar for a sweeter and tangier sauce.