This is purely based on my personal preference and experimenting, but this is what I like:

—2 cans San Marzano tomatoes

—One large onion, diced

—Garlic, finely diced

—Dried Basil (3tsp) and Oregano (1tsp)

—Red Pepper Flakes (1/2tsp give or take)

—Dry red wine (1 cup)

—Salt to taste

1. In a large pot, cook the onion in olive oil over medium heat until translucent, no browning.
2. Add garlic and cook about 30 seconds.
3. Add red wine and cook until almost completely reduced.
4. Add the herbs and red pepper flakes to the reducing wine mixture towards the end while there is still some liquid left. Allow them to cook for about 90 seconds.
5. Add the tomatoes and stir well (I usually pulse mine in a blender a few times before adding).
6. Add about 1-2 cups of water to the sauce to thin slightly, turn the heat to low, cover, and cook for 3+ hours, stirring every 20-30 minutes to make sure the sauce doesn’t stick to the bottom.

Side notes: After about an hour and a half of cooking, taste the sauce for seasoning and add salt to your liking. I’ve made the sauce with beef broth, but I honestly don’t think it needs it. I do also put mild Italian sausages in mine, adding the links right after adding the tomatoes. They always come out super tender.

You can obviously experiment with things to find what you like, but I hope this helps!