Italian Tomato Sauce

     Tomatoes are a popular ingredient in Italian cooking.  The Spanish Conquestidors from Peru brought the fruit from the Aztecs to Spain. They were introduced to Italy and, other European botanists from the Spanish during the 16th century.  But, it was the Italian chefs who really embraced this new fruit and, proudly named it pomidoro or "golden fruit."
    Even today every Italian family has their own signature sauce or gravy.  It is the family shield that is handed down generation to generation with love.
    Tomato sauce is as individual as our DNA; there is no correct recipe just the one you enjoy the most.
    Below is my Mother's recipe for marinara that can easily turn into a gravy or ragu by adding the meats of your choice.

2 Cans of crushed tomatoes (28 oz.)

2 Cans of water (28 oz. each) fill the tomato cans  
1 Cup finely chopped onions
2 Tablespoons finely chopped fresh garlic   
1 Tablespoon of dried parsley
1 Tablespoon dried marjoram
Salt & Pepper to taste
1/4  Cup olive oil
Extra Virgin Olive oil

Heat the olive oil.  Sweat the chopped onions in olive oil in low heat until they are soft and, yellow (about 10 minutes), add the chopped garlic and, cook until soft . Do not Burn.
Add the 1 can of crushed tomatoes then fill the can with water and, add that. Do the same with the 2nd can of tomatoes.  
Stir.
Add herbs, salt and, pepper.
Bring sauce to a boil then reduce heat to the lowest flame possible.  
Stir every 15 minutes.

At any point now you can add your meat products if you desire.
Cook for approximately 2 hours .  Drizzle some Extra Virgin Olive oil on top then stir in the sauce. The sauce should be a burgundy color.

When serving with pasta, add fresh basil (gently ripped by hand) on top of each serving.