This cookbook was given to Eric for Christmas and it has brightened our year thus far. Here is the recipe from page, 324:
2 tablespoons olive oil
1 1/2 cups finely chopped onions
4 garlic cloves minced
1/2 teaspoon salt
1 teaspoon dried oregano
1 or 2 bay leaves
1/4 cup dry red wine
two 28-ounce cans diced tomatoes
1/4 to 1/2 cup chopped fresh basil
ground black pepper
Warm the oil on medium-high heat. Add the onions and garlic and cook for a minute or two, stirring often. Sprinkle in the salt and add the oregano and bay leaves, if using, cover the pan, and reduce the heat to low. Cook until the onions are soft, 7 or 8 minutes. Stir in the wine, if using.
Add the tomatoes to the pan, bring to a simmer, and cook on low heat for 10 to 15 minutes. Cook longer for a thicker sauce. Remove bay leaves. Stir in the basil. Season with black pepper and more salt to taste.
So easy, and yields a fantastic seven cups. I usually used crushed tomatoes, and never skip the bay leaves.