2 cloves garlic, crushed
1/4 cup olive oil
1 (1 lb. 13 oz.) can tomato puree
1/2 cup water
1-1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon basil
1 bay leaf, crumbled
1/8 teaspoon crushed dried hot red chili peppers
Sauté garlic in oil in a saucepan over moderate heat 1 to 2 minutes until golden. Add remaining ingredients; cover and simmer 30 to 40 minutes, stirring now and then. Good with any pasta. This sauce freezes well.