1 cup chopped onions
1 tablespoon minced garlic
1/2 cup vegetable stock
1 teaspoon minced fresh oregano
3/4 teaspoon minced fresh basil
1 bay leaf
1/2 teaspoon ground black pepper
2 cups sliced fresh mushrooms(optional)
3 cups canned tomato sauce
2 cups canned tomato puree
in a large saucepan, saute onions and garlic in vegetable stock with crushed herbs, bay leaf, and black pepper until onions are tender. Add mushrooms and cook 5 minutes.
Add tomato products. Cover and simmer over low heat for 1 hour.Remove bay leaf before serving over pasta.