Ingredients:

- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Pinch of red pepper flakes (optional, for heat)
- 1 tablespoon tomato paste (optional, for extra richness)
- 1 teaspoon sugar (optional, to balance acidity)

Instructions:

1. Heat the olive oil in a saucepan over medium heat.

2. Add the chopped onion and cook until soft and translucent, about 5 minutes.

3. Add the minced garlic and cook for another minute, until fragrant.

4. Pour in the crushed tomatoes and stir to combine.

5. Add the dried oregano, basil, thyme, rosemary, salt, pepper, and red pepper flakes (if using). Stir well to incorporate.

6. If using tomato paste and sugar, add them to the sauce now. Stir until fully combined.

7. Bring the sauce to a simmer, then reduce the heat to low. Let it simmer gently for about 20-30 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.

8. Taste the sauce and adjust the seasoning if needed, adding more salt, pepper, or sugar according to your preference.

9. Once the sauce has reached your desired consistency and flavor, it's ready to serve with your cultivated meat.