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4 tbs. olive oil 1 medium onion, chopped 1 large clove garlic, minced 2 - 12 oz. tomato paste 3 or 4 -12 oz. cans water (depends how thin/thick you like your sauce) 1 - 28 oz. whole, peeled tomato's in puree (for a smooth sauce, place tomato's in puree in a food processor/blender until smooth) 1 tsp. basil ½ tsp. oregano 4 tbs. sugar 1 ½ tsp. salt ½ tsp. fresh ground pepper 1 bay leaf ½ green pepper ¼ cup Merlot wine 4 tbs. olive oil 4-6 browned Italian sausage links, plus 1 tbs. panjuice/fat OR 6-8 browned meatballs, plus 1 tbs. pan juice/fat OR 2-4 browned meaty spareribs In a large sauce pot heat 4 tbs.olive oil and slowly cook onion until soft. Add garlic and sauté 30 seconds. Add paste, water, tomato's in puree and stir until smooth. Add remaining ingredients and bring to a boil, stir to avoid sticking. Reduce heat and simmer 2 hours, stir as needed. Note: You may add a combination of the meats suggested, reduce the pan juice/fat as desired. |
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