Ingredients:
Ingredient Quantity
Tomato paste 2 cans (6 ounces each)
Tomato puree 1 can (28 ounces)
Crushed tomatoes 2 cans (28 ounces each)
Garlic cloves, crushed 4
Onion, chopped 1/2 cup
Extra virgin olive oil 3 1/2 tablespoons
White sugar 2 1/2 tablespoons
Salt 1 teaspoon
Black pepper 1 teaspoon
Dried basil 1 tablespoon
Dried oregano 1 teaspoon
Dried thyme leaves 1/2 teaspoon
Dried rosemary leaves 1/2 teaspoon
Parmesan cheese 1/4 cup
Dry red wine 1/2 cup
Water 2 1/2 cups
Instructions:
Sauté the aromatics: In a large stockpot on low-medium heat, add olive oil and sauté onions for about 4 minutes. Then add crushed garlic and cook for 2 minutes longer.
Add the tomatoes and spices: Add water, tomato paste, tomato puree, crushed tomatoes, and stir well. Add in spices and parmesan cheese.
Simmer the sauce: Cook covered for 2 1/2 hours.
Add wine and continue cooking: Add dry red wine and cook for 30 minutes longer.
Note: The sauce will be thinner on the first day. Adding meat to the sauce will also affect its thickness. The sauce will thicken up nicely on the second day.
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