4 Tbs Extra Virgin Olive Oil
3 Tbs chopped Garlic
3 Tbs Extra Virgin Olive Oil
4 Large Basil leaves, ripped into pieces
2 Cans Crushed Tomatoes (28 oz)
1 Small Can Tomato Paste
1 Cup Water
½ Cup Red Wine (only when they had some left over)
3 TBS Grated Pecorino Romano Cheese
1 Tbs Oregano
1 Tbs Parsley
A good Pinch of Hot Pepper Flakes
1 Tsp Salt
1 Tsp Pepper
Saute' the garlic in olive oil on medium/high in the bottom of a heavy bottomed sauce pot. Sprinkle with salt and pepper. After a minute or two stir in the tomato paste, then add the crushed tomatoes, water, red wine, basil, oregano, and hot pepper flakes.
Put a lid on the pot and let come to a rolling simmer. Lower down to a light simmer, stir occasionally and let cook down for at least an hour, the longer the better.
Right before serving, take of the heat and add in the grated cheese. Enjoy!!!
This makes a big batch, it freezes well in an airtight tupperware container.
For more flavor, cook your sausage, meatballs, pork etc...in the pot first, remove the meats, most of the oil and start the sauce from there. Add the meats back in when the sauce is assembled and let them all simmer together.