nothing to do with wine

[joeyz6]

I was wondering if maybe Roberto or Sciammnit (or anyone who is familiar with authentic Italian cuisine) could shed some light on a discussion I was having with a friend. My friend claims that a regular tomato sauce for pasta needs to be simmered for six hours. Is this how it's done in Italy? I thought that 30 or 40 minutes sufficed, just enough to thicken the sauce and for the tomatoes to turn to a deep red.