When Dad, Alexander Retzlaw, Sr. was in his teens he worked 
for the New York Telephone Company and rented a room 
(with board) from an Italian woman.
He loved her spaghetti sauce and she taught him how to make it.
He never had a precise recipe, just the basic ingredients which 
he added to taste ( and the taste was always great!)  
This is a close approximation of the recipe he taught me 
when I was about 10 years old; when we lived in Larchmont, New York.

Ingredients:
3 Tbsp Colavita Extra Virgin Oilive Oil
3 or 4 cloves garlic, mashed with the side of a knife, peeled.
1/2 tsp crushed red pepper flakes
1/2 tsp Italian seasoning (or combination of thyme, oregano, 
marjoram, savory, basil) or as many of them as you like.
1 28 oz can San Marzano (or other imported) crushed tomatoes
Salt and Pepper to taste
Additional oil  and 1/4 cup good red wine. (never use "cooking wine")
Sprinkling of Julianned fresh Basil when serving

In heavy-bottomed stainless steel saucepan gently saute garlic in oil 
for about 1 minute. Do not allow to brown.
Add pepper flakes and seasoning.  Saute another 30 secs.
Stir in tomatoes plus 1/2 can of water.
Bring to simmer. Do not boil.
Stir and salt and pepper to taste.
Add pinch of sugar if it's too acidic. 
Simmer gently for 20 minutes, stirring occasionally.
Turn off heat. Stir in a little more olive oil plus the wine.
I prefer a low tannin wine such as Merlot  rather than
a cabernet.

That's it. Buono Appetito!