Start by grabbing your large stock pot. Place it on the stove over medium heat. Open your cans of tomato sauce. Pour the smooth sauce into the pot. Now add the thick tomato paste. Use your spoon to mix them well. They should become one smooth red liquid. This base is the start of your meal.

Now it is time for the dry ingredients. Pour the granulated sugar into the pot. Sugar is a secret to this recipe. It cuts the acid from the tomatoes. Next add the garlic and onion powder. Sprinkle in the dried oregano and basil. These herbs give the sauce a soul. Stir everything until the spices disappear. Your kitchen will start to smell wonderful.

The sauce might look too thick right now. You need to add some fresh water. Pour the water in very slowly. Stir the sauce as you pour it. Stop when it looks like the restaurant sauce. It should be pourable but still thick. This step is very important for pasta. It helps the sauce coat the noodles.

Turn the heat down to low now. You want the sauce to bubble gently. This is called a low simmer. Cover the pot with a lid. Let it cook for twenty minutes. This time lets the flavors marry together. The herbs will release their oils. The sugar will melt into the tomatoes. Stir it every few minutes.

Taste a small bit of the sauce. Be careful because it is very hot. Add the salt and black pepper now. You can add more if you like. Every person likes a different amount of salt. Stir the pot one last time. Your sauce is now ready for dinner. Serve it over your favorite warm pasta.