Ingredient:
2(6 ounce) cans tomato paste
1(28 ounces) can tomato puree
2(28 ounces) cans crushed tomatoes
4garlic cloves, crushed
1⁄2cup onion, chopped
3 1⁄2tablespoons extra virgin olive oil
2 1⁄2tablespoons white sugar
1teaspoon salt
1teaspoon black pepper
1tablespoon dried basil
1teaspoon dried oregano
1⁄2teaspoon dried thyme leaves
1⁄2teaspoon dried rosemary leaves
1⁄4cup parmesan cheese
1⁄2cup dry red wine
2 1⁄2cups water
Directions:
In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 mins, then add your crushed garlic, cook for 2 mins longer. Then add your water, and tomato products. Be sure to mix everything very well. Add in your spices and cheese. cook for 2-1/2 hours covered. Then add in your wine, and cook 30 minutes longer. The sauce will be thin on the first day. Also if you use meat it will alter thickness. The second day this turns into a nice thick sauce.
