Your recipe is not too far off from my own. Sadly, I didn’t learn “traditional” spaghetti sauce from any of my Italian relatives but figured it out on my own They always used tomato puree and cooked it most of the day, but sauce and paste works perfectly for me, though I’m thinking of experimenting with diced tomatoes, just to chunk it up and have some fun with it. Funny, my family LOVES the bay leaf flavor. Oh well, different strokes and all that.

I’ll have to give yours a try sometime. Sounds yummy!