A safe recipe for canning? Sorry, no. Like the other posts here on spaghetti sauce, it is a cooking recipe, not a canning recipe and the #1 rule of safe home canning is that you cannot safely can your own recipes.

This one contains no acid to control the pH other than what might have been added by the commercial canning company to the canned tomato products. And it has lots of additional low-acid ingredients that would require additional acidification to can safely.

Processing time, if all other problems were resolved, would just be a guess.

And, there is the issue of re-canning previously canned products, which is also not recommended.

Dave

How about posting in a thread that has just been created about an hour ago.. Its better to see a few threads covering the same issues and subject than to have to runb through a pile of different threads.
http://forums.gardenweb.com/forums/load/harvest/msg0312052825428.html?5

Here is a link that might be useful: Spagetti sauce thread

Thanks for the input. I have found the Basil-Garlic Tomato Sauce...I was thinking of canning that. One last question though... can I add more dried herbs to give it more flavor? Or does that mess up the pH/acidic/non-acidic balance?

You can add more dried herbs, just not fresh ones.
I agree, this is a cooking recipe, not for canning. Also, Elizabeth Andress from NCFHFP says to not use previously canned tomatoes in recipes that call for fresh when canning because the density will not be the same.
That is part of the safety of a recipe, the density. It is all factored in when providing a safe, reliable processing time and method.