1 can of tomatoes (2 cans is preferable)
Half of a large onion diced
2 bell peppers diced (I typically freeze cut up bell peppers in the summer to use throughout the year. Just pour some out).
2 cloves of garlic (you can use more if you desire)
Various amounts of spices (basil, oregano, Italian seasoning, etc.)
1 pound of meat (Ground beef, Meatballs, chicken, ground turkey, or whatever else you want - Optional, but helps the sauce stick)
Begin by browning your meat. Drain and retain for use shortly.
Put onions, garlic and bell peppers in the skillet with some grape seed oil. Sautee until the onions are transparent.
Add the meat, tomatoes, basil (I try to use about 6-8 fresh leaves or 2-3 frozen ice cubes I made with fresh basil), oregano (same as the basil or about 5 shakes of dried), Italian Seasoning (about 5 shakes too), and whatever else spice you want to add. I typically add a few shakes of Tony Chachere seasoning as well. Sometimes a Braggs Organic Seasoning gets a couple of shakes too.
Cook for about 20 minutes until the sauce thickens up some and comes to the consistency you desire. Serve with the pasta of your choice or even spaghetti squash. Don't forget to make some homemade garlic toast to go along with it. You can get it in the oven while you are waiting for the sauce to thicken and it is way better than the imposter stuff you can buy in the store!
Instead of browning a pound of ground beef use already made meat balls. You can freeze a large batch made ahead of time or even buy premade ones (I actually use some gluten free ones for my son) and throw them in to warm up.