2 tablespoons olive oil
1 (28 ounce) can crushed tomatoes
3 cloves garlic, minced
1 (28 ounce) can tomato puree
2 1/2 tablespoons dried parsley
1/4 cup grated Romano cheese
2 1/2 tablespoons dried oregano
1/3 cup grated Parmesan cheese
2 bay leaves
1 teaspoon onion powder
Firstly, Heat oil in a large saucepan over medium heat. Saute garlic until aromatic and tender.
Stir in crushed tomatoes, Romano cheese, Parmesan cheese,tomato puree, oregano, parsley, bay leaves and onion powder.
Finally, Reduce heat to low and simmer for at least 40 minutes.