Okay, folks this is the real thing. My mother in law's parents came from Italy and she taught me to cook. I may not be Italian by birth, but I certainly feel that way. Anyway, the secret of a good sauce is definitely in cooking it for a long time over low heat -- let it simmer.

You'll need:

3 Large cans of tomatoes either crushed or Italian with Basil added. I like Progresso, but any should do.
3 small cans of tomato paste
1 medium onion cut up
3 cloves of crushed garlic (or more)
1/2 cup of dry red wine. Chianti is the best
Oregano, use to taste
Basil, use to taste
Salt and Pepper use to taste
If you like a zing, use some red pepper in this it adds a dimension to the taste
2 tblspns extra virgin olive oil

If you like meat sauce, add pepperoni, cut up into 1/8" pieces or use ground meat like sausage for good flavor.


In a larger pasta sauce pan pour olive oil, let heat, add onions, garlic and cook till the onions are clear.(if you are using a meat flavor in your sauce, brown your pepperoni or your sausage at this point as well) (You can also add green bell peppers here or any other type of vege you wish) Add your herbs and cook for about 1 minute.
Add tomatoes first -- all 3 cans and then add 1/2 can of water for each can of tomatoes you used (1 1/2 cans). Stir constantly, Add 3 cans tomato paste and 1 small can of water for each of those (3 cans water). Stir and bring to a boil, add wine at any time you wish. Turn down to simmer, add salt and pepper and red pepper if you wish. Turn down heat to simmer and let it simmer for a minimum of 5 hours. Pasta sauce gets better, the longer and slower you cook it. Continue to add herbs and spices as you cook.

When you are done, you'll have enough to freeze for another day. Tomato sauce freezes great!

Now boil some pasta and then toss with sauce, add some fresh parmesan and enjoy! It's healthy and delicious and believe me, if you are eating for one or for two, you'll have enough for many many meals.

Happy eating!