This is an easy recipe that requires about one hour of cooking to bring out the flavors

1 28 oz can crushed tomatoes
1 28 oz can diced tomatoes

1 large green bell pepper, diced
1 large red bell pepper, diced
1 large onion, diced
1 carton fresh mushrooms, cleaned and sliced
fresh garlic minced, or minced from jar, or just garlic powder
Italian Seasoning (oregano, thyme, rosemary). I use Italian spices in a mix and some Bell's
Salt, Pepper and even a little chili powder (if you like a little zip to it)

In a large preheated saute pan, heat 3 T. oil (Olive oil or Canola or Sesame or other vegetable oil) on sort of high heat
quickly saute garlic (if using fresh or jar) and then add the Onion and Peppers, still on high, stirring constantly until these begin to cook down
add mushrooms, until the mushrooms cook down
Add both the canned tomatoes, stirring always

add the spices to your taste, its better to underspice than to over spice, so always pour your spices into the lid of the spice jar before adding to be sure...

bring to bubbling boil, stirring constantly
cover with a lid that is vented (slightly skew on the pan) to allow steam to escape so that you get a thick chunky sauce, rather than a watery one. Stir occasionally, every ten minutes, this should be briskly bubbling (smaller bubbles). When it reaches the thickness you desire, turn off heat and allow to sit while you make your favorite pasta. This sauce works well with any pasta, whether an angel hair or a rigatoni or fettucini.

Enjoy.