In a stock pot, saute onions in oil until tender. Add garlic; cook 2 minutes longer. Add the crushed tomatoes, tomato sauce, tomato paste, cheese and herbs. Bring to boil. Reduce heat; simmer, uncovered, for 2-3 hours or until desired consistency, stirring occasionally.

Serve desired amount over spaghetti. Cool remaining sauce, transfer to freezer containers. Freeze for up to 3 months.

TO USE FROZEN SAUCE:

Thaw in the refriigerator overnight. Place in a sauce pan and heat through.