Spaghetti with Creamy Marinara

Serves 6
You will need:
2 tablespoons olive oil
1/2 medium onion, sliced
4 cloves garlic, sliced
1/2 teaspoon crushed red pepper
2 (28 ounce) cans whole tomatoes
1 tablespoon fresh oregano
4 ounces goat cheese
kosher salt and fresh cracked pepper
1 pound dried spaghetti
Preheat oven to 325.
In a large oven proof pot or dutch oven heat olive oil over medium heat. Add onions, garlic and crushed red pepper. Cook until onions are translucent, about 5 minutes. Pour in whole tomatoes.
Place tomato sauce in the oven and bake for 1 1/2 hours. Stirring occasionally.
Remove from oven. Using an immersion blender puree until smooth (Note: If you don’t have an immersion blender, carefully transfer, in batches, to a blender and blend until smooth). Place on stove top over medium heat. Stir in oregano and goat cheese. Season to taste with salt and pepper. Reduce heat to low and allow to simmer while you prepare the noodles.
Prepare the noodles according to package directions.
Divide noodles evenly among bowls and spoon sauce over the top. Serve.