Spaghetti sauce

I'm assuming you want a relatively heavy red sauce here, so that's what I'll give ya...

I would would suggest browning off some pork, or using a hock in your sauce. Nothing makes a red gravy like a little pork fat!

-Dice and sautee one large onion in olive oil.
-Add very finely minced garlic to taste (I use about 4-5 toes), making sure not to burn your garlic
-Add two medium cans of tomato paste and one large can of diced or crushed tomatoes.
-If you're using dry herbs, add them now: a punch each of sweet basil and oregano, along with a couple of bay leaves (if you're using fresh, save this for finishing, with the exception of the bay leaves
-Add about two cans of water for every can of tomato paste (you can add more later if it's too thick)
-Bring to a boil, then reduce heat to a low simmer. Stir every ten minutes or more frequently from the bottom. Do not let the sauce stick!
-Simmer for 2-3 hours, add a cup or so of a robust red (chianti, syrah, cab, etc.) to cut the bitterness a bit (you can add a little sugar if this isn't sufficient)
-Finish with a half stick of butter (this is optional, but it really adds something nice to the sauce other than increasing your chances of heart failure)
-Add a couple punches each of fresh basil and oregano if you're using the fresh stuff
-Stir in and let cool
-Refrigerate overnight as sauce is ALWAYS better after the ingredients can mingle overnight
-Heat and serve the next day and beyond (also freezes pretty well)

Enjoy!

Oh yeah, I almost forgot... You are required by law to listen to some Sinatra or Dean Martin while you cook a red gravy, and also to drink the rest of the wine you didn't use for cooking.

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-Add two medium cans of tomato paste

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At this stage I let the tomato paste brown/caramelize some to add more color and flavor then add your caned/fresh diced tomatoes.

Never skip the wine!

And I always add some sugar to cut the acidity of the tomatoes. I like a sweeter sauce so I usually add a little more than others do.