This is one of my typical "just throw things in" repartoire, therefore I never really measure anything, but they usually come out pretty uniform.
I like to use fresh ripe tomatoes, so I try to make a big batch towards the end of summer and freeze them, it is such a versatile, useful item to have around for many things besides pasta...
First I sautè chopped onion, carrots, garlic in evoo. When they are well tender, add a bayleaf then pour in some red wine, continue to cook and let the wine get mostly absorbed/evaporated.
Add about half/half of diced fresh ripe tomatoes(or if out of season, tomatoes out of tin) and passata/tomato puree. If you like a thicker sauce, reduce the amount of fresh/tinned tomatoes and add a little tomato paste.
Sprinkle in herbs (oregano, basil, majoram, thyme), season with s&p, let it simmer until it attains a desired consistency.
(Fresh basils are even better than dried, but add it just before the sauce is cooked, make sure you won't cook it too much, too long...)