Many Italian-Americans and most Americans not of Italian ancestry like and think that Oregano is a standard and a must-have ingredient in Tomato Sauce, it is not, but if you like it, go right ahead and put it in.
In Italy, you rarely see Oregano in Sugo di Pomodoro, and this is how the recipe is here.
3 – 28 oz. cans San Marzano crushed tomatoes or other good quality Italian style tomatoes
7 cloves minced garlic
1 small onion, minced
½ teaspoon crushed red pepper
¼ cup virgin olive oil
¼ cup chopped fresh basil or 1 teaspoon dried
Sea Salt and Black Pepper to taste
In a 6 quart or larger pot, sauté onions over a low flame for 3 minutes.
Add garlic and cook for 3-4 minutes.
Do not let the garlic get dark or burn.
Add red pepper flakes and cook 1 minute.
Add tomatoes, turn heat up to high and stir.
When sauce starts to bubble, turn flame down so the sauce is at a low simmer.
Simmer for 35 minutes while frequently stirring the bottom of the pan to keep sauce from burning.
Add fresh basil in the last ten minutes of cooking.
Cook whatever pasta you choose (spaghetti is best) according to directions on package. Drain pasta, toss with tomato sauce and a drizzle of olive oil, plate, and serve with cheese.