3 to 4 whole cloves garlic, minced
1 whole small to medium onion, chopped
1/2 cup white wine (or chicken broth)
Three 15-ounce cans crushed tomatoes
Salt and ground pepper
Fresh parsley leaves
Fresh basil leaves
Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.
Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.
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