Aliceann's Tomato Cream Sauce

I started cooking this a few years ago by combining a bunch of recipes from the internet.  The first time I accidentally made a whole gallon - luckily I've gotten it more manageable and gained a friend, Jimmy, by feeding him large amounts of pasta sauce.

• olive oil
• onion, diced
• 3 tbs garlic, minced
• 2 bell peppers, diced (optional)
• 1 pack mushrooms, diced (optional)
• 14-28 oz can diced/whole plum tomatoes
• small can tomato paste
• 1 cup chicken broth

• ​salt & pepper
• white pepper
• parsley
• 1 cup heavy cream
• basil (a lot)
• 1 cup Parmesan
• spinach
• butter

---

1. Heat oil, and cook onions, and garlic until fragrant and translucent 
2. Add other vegetables if desired either here or after tomatoes
3. Add cans of tomatoes and simmer briefly
4. Stir in broth and spices
5. Simmer 15 minutes or more
6. Stir in heavy cream and spinach if desired
7. Melt butter into sauce
8. Fold in cheese and basil

I didn't have enough Parmesan so we included a lot of mozzarella.  It was delicious.