Red Sauce

To begin:

7 or more cloves of garlic

1 softball-sized onion

chunk of ginger, pared

1 bell pepper, color immaterial

1 Portabella mushroom, size of dessert plate

1/2 - 3/4 pound, your choice of mushroom.  I like shiitakes, criminis, regular, trumpets, abalones, morels, and I have been known to use combinations thereof.

2 large cans whole peeled tomatoes

Basil

Bay leaf

Rosemary

Oregano

Salt & sugar to taste.  Not a lot.

Chop, slice, food-process or otherwise render-into-small-pieces-to-be-sautéed the onion, garlic, ginger (you might want to mince the ginger a bit.  I forgot), and bell pepper.  Rinse and slice the mushrooms.

Heat large stockpot or Dutch oven, using enough olive oil to coat the bottom (medium to almost low heat).  Sauté garlic, onions, ginger, bell pepper until limp.  Add mushrooms and keep stirring until everything's been introduced to the bottom of the pot.

Add the tomatoes.  Break up the tomatoes.  Bring to boil.  Realize you have forgotten the meat or tofu you intended to add to the sauce (if you did), shrug, sing the chorus of "Dead Man's Party," and add the herbs and seasonings.  Lower heat to simmer, cover and go wash dishes or something.

(Occasional stirring of contents is recommended.) 

It should simmer at least an hour; the longer it cooks, the better it tastes, short of scorching the solid ingredients.