Mom's Basic Tomato Sauce

Mom should read this to see if she agrees with it or if I've bastardized this over the years...

• 1 large can (it's the one that's around 30 oz) Contadina crushed tomatoes (I prefer Contadina, but Hunts is okay, too. Just don't use on of those pre-seasoned ones.
  
• 5 cloves of garlic (to taste, I love garlic, so you might want to cut back to 2-3 cloves), chopped finely
• 1 TBSP butter (Use real butter, not margarine. If you don't have real butter, just double the olive oil, but really I think the bit of butter is tres important)
• 1 TBSP olive oil
• 2 TBSP fresh basil, chopped finely (you can use dried basil, but generally if I don't have fresh, the sauce just doesn't get any basil & it tastes fine)
• 1 cube chicken bouillon (this cuts the acidity just as well as sugar - you can skip this ingredient if you're going to add meat to it)
• 1/4 cup grated parmigiano reggiano or romano pecorino
  
• salt & pepper to taste

Heat oil & melt butter in a saucepan over medium heat. Add the garlic & cook for a couple minutes, until garlic is slightly golden. Add tomatoes, bouillon, basil, cheese, salt & pepper. Simmer for a couple hours. If you're pressed for time, at least half an hour.