Everyday Pasta Sauce

Lately I have been making pasta sauce more or less from scratch - usually we use Rao's but for some reason I have been experimenting with making sauce using canned tomatoes and my own spice and vegetable combinations. The "best" tomatoes are San Marzano and if you use them the sauce does seem to taste better but I am not really sure as I have not yet done any side by side tests. Here are some tips I have picked up that make the sauce taste better. * If you use vegetable - I always use onion and garlic - be patient and cook them slowly on a low heat - it is worth it as they will be sweeter - * use regular or at most virgin olive oil as Extra Virgin is much too light and the flavor is lost * as you add spices to the sauce remember that they will taste differently after they have been in the pot for sometime and in the fridge. Be careful not to add too much salt or other spices until you have given them a chance to blend in. * you can add water if the sauce gets too thick and reduce the sauce if it is too thin - * one ingredient I believe makes the sauce is two or three anchovies added with the vegetables at the begging - these will liquefy and add body and richness - you do not have to tell anyone that you did it -

Here is my current recipe:

Ingredients
3-4 TB spoons of olive oil or a 2 second pout enough to coat the bottom of the pot
Salt (keep it handy)
Garlic 3 to 4 cloves
Start with a tablespoon and add from there Oregano Dried (you can use fresh and the sauce will take on this flavor even more)
Start with a tablespoon and add from there Basil Dried (you can use fresh and the sauce will take on this flavor even more)
three to four onions ed fairly thin
table spoon of sugar
start with a 2 tea spoons of red pepper flakes and add from there
2 to 3 anchovy fillets
2 cans of whole or crushed tomatoes (if you use whole you may want to blend the sauce after it is cooked)

Method
Heat pan on med to low flame
add olive oil after 2 to 3 minutes
add garlic
after 2 more minutes add onions
sprinkle with a two finger pinch of salt
let cook on low heat until translucent
add oregano, basil, sugar, red pepper and anchovies
Continue to cook at low heat stirring to combine
*If you have some leftover or rendered meat add it now -

Add tomatoes and give it a good stir
Bring to boil and turn down to simmering temp (keep a cover on it unless you want to reduce)
Continue to simmer - heat up - let cool and taste until it is the way you like it -
If you go too far with the spices you can add some sugar - just keep going - if you feel you have completely over spiced it you could add another can or two of tomatoes -
If you really don't like it get some chili, powder, cumin and Cayenne put in some meat and jalapenos and you have Chili -