Spaghetti Sauce

• 1 (28 ounce) can whole Italian tomatoes (I use San Marzano)
• 2 (28 ounce) cans tomato puree (I use Contadina)
• 1 medium onion
• 3 -4 garlic cloves
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 2 bay leaves
• 1 teaspoon dried red pepper flakes (or to taste)
• 1/2 cup white wine (optional) or 1/2 cup red wine (optional)
• 1 beef bouillon cube (optional)
• salt

1. Puree whole tomatoes in blender with onion and garlic.
2. Cook all cans of tomatoes in a large heavy pot, adding all other ingredients, except salt.
3. Bring to a boil and then lower temperature to simmer for 2 or 3 hours, stirring occasionally.
4. When it starts to thicken and turn less 'pink', add salt to taste.
5. For the Vegetarian option omit the beef bouillon.

italian tomatoes, tomato puree, onion, garlic, basil, oregano, bay leaves, red pepper, white wine, bouillon cube, salt

Taken from www.food.com/recipe/spaghetti-sauce-177825 (may not work)