Recipe by Maine-iac
This is the "real thing" and not a 10 minute sauce. The recipe has been in the family for generations and never fails to please. The longer you cook it, the better it tastes, but don't forget to refrigerate overnight and reheat the next day. Recipe can be doubled by doubling all ingredients.
- 2 tablespoons olive oil
- 1⁄2 teaspoon crushed red pepper flakes
- 1 large onion, chopped
- 1 green pepper, chopped
- 4 -5 cloves garlic, chopped
- 1 (14 1/2 ounce) can chopped tomatoes
- 1 (6 ounce) can tomato paste
- 8 ounces sliced mushrooms
- 1⁄2 teaspoon sugar
- 6 ounces inexpensive red wine
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- salt and black pepper
Directions See How It's Made
- 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.