No, really.  I’m serious.  I cannot believe how amazing this recipe is.  I cannot take any credit for the recipe, though.  I only made one small change, and that was to change the intensity of the fennel seed flavor.  The original recipe may be found here.   I make a very large batch of the recipe and freeze it in two cup containers.  I use it as is for pizza sauce, but thin it out with 8 oz tomato sauce per 2 cups pizza sauce to make a spaghetti sauce.  

For 8 cups:

Ingredients

8 Tb. Olive Oil

4 Tb. Butter

2 c. Onion, chopped

1 c. Celery, chopped

4 Garlic Cloves, minced

1 (32 oz.) can Tomato Sauce

1 (24 oz.) can Tomato Paste

8 Tb. grated Parmesan Cheese

4 tsp. Dried Basil

4 tsp. Dried Oregano

2 1/4 tsp. Salt

2 tsp. Sugar

1 tsp. Black Pepper

4 small Imported Bay Leaves

2 tsp. Fennel Seed

Method

In a large skillet, melt the butter and oil.

Add the Onion, Celery, and Garlic, and cook until soft and transparent.

Add Tomato Sauce and Tomato Paste and stir until smooth.

Add remaining ingredients and bring to a slow simmer.

Simmer for 60 minutes, stirring occasionally.

Remove Bay Leaves, and serve or freeze.