In a large saucepan or pot, heat the olive oil over medium heat and add the chopped onion and sauté until softened and translucent, about 5-10 minutes. Add the minced garlic, reduce the heat a bit, and sauté until fragrant (a few minutes).
Pour in the crushed tomatoes and diced tomatoes with their juices. Stir in the dried oregano, handful of basil, thyme, and red pepper flakes. Season the sauce with a generous amount of salt and freshly cracked black pepper to taste. This is the point where you can also add a tablespoon of honey to balance the acidity of the tomatoes.
Bring the sauce to a simmer, then reduce the heat to low and cover. Let the sauce simmer gently for about 30 minutes to 1 hour, stirring occasionally, until it thickens to your desired consistency. Taste the sauce and adjust seasoning as needed.
Boil spaghetti or favorite long pasta (cook al dente), drain, and transfer the pasta to the pot of sauce to coat each strand with the delicious warm marinara. Top with more fresh basil leaves, freshly grated parmesan, cracked black pepper, and dig in!
As always, enjoy Susie’s Sunday Sauce with friends or family, a big hunk of Jennie's House focaccia, and a glass of wine for a comforting and delicious meal.
