Ingredients
1/4 cup extra virgin olive oil
1 medium yellow onion, diced
8 cloves garlic, smashed and diced
1 tbsp dried oregano
1 teaspoon ground black pepper
1 tbsp sea salt
3/4 cup diced fresh basil
1 28oz can Tuttorosso diced tomatoes
1 28oz can Tuttorosso crushed tomatoes
1 12oz can tomato paste
1/2 cup dry red wine (Chianti)
2 tsp sugar
1/2 tsp red pepper flakes
Preparation
Heat olive oil in large skillet or pot Sweat diced onion and garlic for 5 minutes, stirring frequently to prevent browning
Add tomatoes, paste and all spices, adding 1 12oz can of water following tomato paste. Stir and simmer covered for 3 hours on low heat.
