You can cut the noodles any size you want, or if you don’t want to make noodles, buy some packaged pasta.
Rinse all your vegetables and herbs.
Change the complement of vegetables and herbs to suit what you have available or to suit your tastes. Fresh local produce is always best!
Cut the vegetables into 1/4″ pieces and put them into a bowl or onto a plate. Pull the leaves off the herbs and chop finely.
Heat about one tablespoon of olive oil in a dutch oven on medium heat; just enough to coat all the vegetables.
Season the vegetables with salt and pepper, and cook until the onions become slightly translucent.
Add the garlic.
Continue to cook until the onions are translucent.
(Pot will be steamy.)
Add the crushed tomatoes, tomato paste, 1/2 cup water, thyme, oregano, fennel seeds, bay leaf, salt, black pepper, and red pepper flakes.
Bring to a boil over medium-high heat.
Reduce heat to medium-low and cover the pot.
Continue to monitor the temperature. If you don’t see any bubbles at all, it’s too low. If it starts to look like it’s boiling, it’s too high.
Simmer 30 minutes or longer to allow the flavors to meld.
If you’re using packaged pasta, follow the instructions on the package.
Wait until pasta is finished.
Put the pasta on the plate with tongs and spoon the sauce on top.
You can top it with your favorite grated or shredded cheese.