1 medium onion, chopped
2 garlic buds, diced
1/4 cup olive oil
1 large can tomato puree
1 small can tomato paste
1 teaspoon salt
1 teaspoon fennel seed
1/2 teaspoon sweet basil
1 teaspoon parsley
2 teaspoons sugar
1/4 teaspoon baking soda
1/4 teaspoon pepper

Sauté onion and garlic in oil until golden brown. Remove garlic and tie in cheese cloth to be added to sauce later. Add tomato paste, puree and baking soda. Stir well until foamy and add water in amount equal to puree and paste. Add remaining ingredients, drop in garlic bag and bring to boil. Turn heat low and simmer about two hours. Additional water may be added during cooking process for thinner sauce. Sauce will be enriched if allowed to stand several hours, or overnight. Simmer one or two hours more before using.