INGREDIENTS
oregano – 3 1/2 teaspoons
sweet basil – 1 teaspoon
bay leaf – 1
black pepper – dash
salt – dash
garlic powder – 1/2 teaspoon
garlic cloves – 3 finely chopped
olive oil – for frying
yellow onion – 1
tomato puree or sauce – (2) 28 oz. cans
tomato paste – (2) 6 oz. cans
diced tomatoes – (2) 16 oz. cans
red wine – 1/3 cup
Prepare the Sauce
Put enough olive oil in the pan to just barely cover the bottom.
Turn on the heat to medium and mix as you go.
Add 3 cloves of finely chopped garlic.
Add 1 finely chopped yellow onion.
Add (2) 16 oz. can of diced tomatoes.
Fill (1) of these 16 oz. cans with water about 1/2 full and add (2) 6 oz. can of tomato paste.
Fill the 6 oz. tomato paste can with water two times and add the water.
Add (2) 28 oz. cans of tomato puree.
Fill (1) of the 28 oz. cans up with water about 1/2 full, then add this to the sauce.
Add 1/3 cup red wine.
A pinch of salt and pepper.
Add 3 1/2 teaspoons oregano.
Add 1 teaspoon sweet basil.
Add 1/2 teaspoon garlic powder.
Add 1 bay leaf.
Cover the sauce and continue to simmer the sauce at low for 5 hours.
Be sure to stir occasionally during this time.
If you don’t stir you burn the sauce, and it will come out bitter.
When you finish the sauce, just turn off the burner and let it sit on the stove covered.
When you’re ready to eat, just heat the sauce and serve.
