In a large skillet
, add the oil. Cook the onion and garlic over medium-high heat for 3–4 minutes until soft. Add crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Stir well and bring to a boil. Reduce heat to low and simmer for 15 minutes, making sure to stir every few minutes so the sauce doesn’t stick. Spoon some sauce into a 21⁄2-quart casserole dish
so the bottom is covered (to ensure the pasta won’t stick to the bottom). Take 1 cup of sauce mixture and set aside. Spoon the meat into the remaining sauce.