Ann's Basic Meatless Sauce
Very flexible, can be adjusted to taste. 

1 onion, chopped (small)
2 cloves garlic chopped
1/4 cup olive oil (just cover bottom of 2 qt. saucepan)
1 can crushed tomatoes (2lbs.)
1 can tomato paste (1/4 lb.)
1 tablespoon basil (fresh or dry)
1 teaspoon salt
black pepper or red crushed pepper to taste

1.  Sautee onions and garlic in olive oil till golden brown.
2.  Add remaining ingredients.  Simmer for 1/2 hour on low heat while stirring occasionally.

OPTIONS:  This sauce is extremely versatile.  You can add port or veal sausages, meatballs, or even pieces of chicken.  All you have to do is fry meat, drain and add it to sauce.

FRA DIAVOLO

NOTE:  As a "Fra Diavolo" sauce, (when cooked with red pepper) experiment by adding either lobster or shrimp during the last ten minutes of simmering.

SECRET:  The special ingredient in Italian sausage is fennel.  You can add 1/2 teaspoon of fennel seed to sauce ingredients making a meatless sausage sauce.

RECOMMENDED:  For ANTONI pastas. (1 lb.)