Ingredients
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2 tablespoons olive oil
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1/2 teaspoon crushed red pepper flakes
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1 large onion, chopped
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1 green pepper, chopped
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4 -5 cloves garlic, chopped
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1 (14 1/2 ounce) can chopped tomatoes
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1 (6 ounce) can tomato paste
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8 ounces sliced mushrooms
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1/2 teaspoon sugar
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6 ounces inexpensive red wine
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1 tablespoon dried basil
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1 tablespoon dried oregano
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salt and black pepper
Instructions
- In a large pot, add red pepper flakes in olive oil, stir 1 minute.
- Sauté onion and green pepper in olive oil at medium heat.
- Add garlic and sauté 2 minutes.
- Add canned tomatoes, tomato paste, mushrooms, sugar, and red wine.
- Stir in spices, cover, and simmer, stirring every 15 minutes.
- After 2 hours, add more wine if sauce is too thick and re-season.
- Sauce should cook on low heat for at least 3 hours.
- Remove from heat, cool, and refrigerate overnight.
- The next day, heat sauce over low-medium heat.
- Add 1 lb of your favorite meatballs or sausages.
- If adding 1 lb of meatballs and sausages, double sauce recipe.
- Serve with your favorite pasta, grated cheese, red wine, and crusty bread.