Spaghetti Sauce recipe

I have tried a couple of recipes to find a really great spaghetti sauce recipe.  I have also tried just about every bottle of sauce in the store.  The best one we found was Newman's Own Sockarooni sauce.  Pretty good in our book.  However, my husband and I kept wanting a more fresh, homemade taste.  I went to a little cooking class our church was putting on and they taught how to make your own sauce.  I took bits and pieces from that as well as from this website and put my own together.  Turns out different every time, but still very good.

• 2 to 3 tablespoons olive oil 
• 3/4-1 medium onion, chopped
• 3/4 medium green bell pepper, chopped 
• 3/4 medium red bell pepper, chopped 
• 1 clove garlic, minced
• 1 tablespoon salt (This sounds like a lot, but with all the other ingredients you have, it turns out about right.  I use more like 1/2-3/4 Tbs at first and salt to taste at the table)
• 1/4 teaspoon pepper
• 1 can (6 ounces) tomato paste
• 2 cans (14.5 ounces each) diced or crushed tomatoes - (use one Italian stewed tomatoes and one plain tomatoes.  It adds more flavor.  Or if you have lots of tomatoes from your garden, I have used 3 big fresh tomatoes ground up in a blender)
• 1 teaspoon dried leaf oregano
• 1/4 cup grated Parmesan cheese

Heat oil; sauté onions, peppers and garlic in the oil until tender. Add salt, pepper, tomato paste, tomatoes, and oregano. Simmer for 15 minutes, stirring occasionally. Stir in cheese before serving or serve cheese separately. Serve with hot cooked and drained spaghetti.   Serves 6 to 8. 

Meat version: Sauté 1/2 pound of lean ground beef  (we use ground turkey and you can't tell the          

difference!) with the onions, peppers and garlic until browned. Proceed with recipe.