Navi's To-Die-For Spaghetti Sauce

• 2 teaspoons olive oil
• 4 garlic cloves, minced
• 14 cup sweet white onion, diced
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 (14 1/2 ounce) can diced tomatoes
• 1 teaspoon agave nectar (sugar can be substituted)
• 2 teaspoons balsamic vinegar
• 2 teaspoons steak sauce (I use original A1)
• 12 teaspoon dried oregano
• 12 teaspoon garlic powder
• 12 teaspoon dried savory
• 12 teaspoon fresh ground black pepper
• 1 teaspoon red pepper flakes (optional)
• salt, to taste
• 1 teaspoon fresh rosemary, finely chopped
• 12 cup fresh basil, chopped

1. Combine olive oil, garlic, and onion in large saucepan over medium heat; allow to simmer until onion is soft and lightly browned, but not translucent.
2. Add the rest of the ingredients, except for the basil and rosemary.
3. (Note that the red pepper flakes will make the sauce fairly spicy, and can be omitted if that isn't your thing).
4. Increase heat and simmer, stirring occasionally, just until the sauce comes to a boil.
5. Reduce heat to medium-low; stir in basil and rosemary, and continue to simmer for another 15-20 minutes.

olive oil, garlic, sweet white onion, tomato sauce, tomato paste, tomatoes, sugar, balsamic vinegar, steak sauce, oregano, garlic, ground black pepper, red pepper, salt, fresh rosemary, fresh basil

Taken from www.food.com/recipe/navis-to-die-for-spaghetti-sauce-302622 (may not work)