Spaghetti Sauce - cooking recipe

Ingredients

1 (28 ounce) can whole Italian tomatoes (I use San Marzano)
2 (28 ounce) cans tomato puree (I use Contadina)
1 medium onion
3 -4 garlic cloves
1 tablespoon dried basil
1 tablespoon dried oregano
2 bay leaves
1 teaspoon dried red pepper flakes (or to taste)
1/2 cup white wine (optional) or 1/2 cup red wine (optional)
1 beef bouillon cube (optional)
salt

Preparation

Puree whole tomatoes in blender with onion and garlic.
Cook all cans of tomatoes in a large heavy pot, adding all other ingredients, except salt.
Bring to a boil and then lower temperature to simmer for 2 or 3 hours, stirring occasionally.
When it starts to thicken and turn less 'pink', add salt to taste.
For the Vegetarian option omit the beef bouillon.