Authentic Italian Marinara Sauce - cooking recipe

Ingredients

3 (28 ounce) cans crushed tomatoes in puree (I like San Marzano but any without citric acid are fine)
10 medium garlic cloves
1 large Spanish onion, chopped
1/4 cup extra virgin olive oil
1/2 teaspoon fresh ground black pepper
1 cup fresh basil, coarsely chopped (I use a large handful)
1 cup fresh parsley, coarsely chopped (again a large handful)
2 bay leaves
1 pinch baking soda, if needed (or if you must sugar)

Preparation

In large pan over medium heat saute chopped garlic and onion in olive oil until translucent.
Add cans of tomato.
Sprinkle on black pepper.
Add bay leaves.
Let sauce simmer for about 30 minutes to reduce and intensify flavors stirring occassionally.
Add basil and parsley and stir well.
Allow sauce to simmer at least another two hours (can simmer all day if desired)stirring occassionally.
After two hours taste sauce, if acidic or if you want more sweetness add 1/2 tsp baking powder (or sugar) to cut acidity. Only do this if necessary.
Pull out both bay leaves before serving/storing.
Sauce can be served over pasta now or stored in freezer or refridgerator. If adding in meat add at the begining when adding tomatos.