This sauce is the base for many Italian recipes.
Two 28 Ounce Cans Of San Marzano Tomatoes Hand Crushed With Can Juice
A 12 Ounce Can Of Tomato Paste
A Cup Of Dry Red Wine
Three Minced Garlic Cloves
A Cup Of Diced Spanish Onion
A Teaspoon Of Dried Oregano
A Teaspoon Of Crushed Red Pepper Flakes
Three Teaspoons Of Sea Salt
1/2 Teaspoon Of Black Pepper
Five Fresh Basil Leaves
Three Fresh Thyme Stalks
Three Fresh Italian Parsley Stalks
Two Tablespoons Of Olive Oil
Into a large sauce pot, add the olive oil, the onion, the garlic, the oregano, the sea salt, the crushed red pepper flakes, and the black pepper. Cook on medium high heat stirring frequently for 4 minutes. Add the red wine. Scrape the bottom of the pot to remove any of the cooked bits of onion and/or garlic that might have accumulated. Let the wine cook for 5 minutes. Add the tomato paste. Stir to incorporate the tomato paste with the wine. Cook for 3 minutes while continuing to stir. Add the hand crushed tomatoes. Stir the mixture well and bring it to a slow boil. After the sauce begins to boil, reduce the heat to low. Tie the basil, the parsley, and the thyme into a bundle with butcher’s twine. Drop the bundle into the pot.
Simmer the sauce on low heat for two hours. Remove the herb bundle. Taste and add more sea salt and/or pepper, if needed.
Serve with your favorite pasta or the sauce can be kept in the refrigerator for future use.