Traditional Red Sauce

Olive oil

1 large white onion, diced

6 cloves garlic, minced

1 stick salted butter

5 cans (28 ounce each) San Marzano Peeled Tomatoes (these tomatoes are from Italy, if you use a different brand, it will taste different. Usually found in the Italian section where you find Italian pasta)

3 tsp pepper

2 tsp salt

1 tsp dried oregano

1 tsp dried basil

1/2 tsp dried rosemary

1/2 tsp dried thyme

1 cup red wine

In a large pot add olive oil to cover the bottom and add onions and garlic. Cook on real low heat until soft. Be careful not to burn the garlic. That is why you cook it on slow. If you tend to cook with the heat high, add onions and cook until soft, then add garlic at the end for 30 seconds.

Burned garlic will ruin your sauce.

Next add butter to melt.

Then add cans of tomato and all the seasonings.

Use an emersion blender and blend up the tomatoes and onion so there isn't anymore chunks.

Add the wine.

Cook in the pot for at least 2 hours or 2 1/2 hours.

Stir every 15 minutes on simmer.

You will see the sauce start to thicken and darken in color.

Quick Red Sauce

Olive oil

1/2 yellow onion diced fine

3-4 cloves of fresh garlic, minced

1/2 TBLS black pepper

1/2 tsp salt

1 tsp dried basil

1/2 tsp dried oregano

1/4 tsp dried rosemary

1/4 tsp dried thyme

28 ounces can whole peeled San Marzano tomato (tomatoes make a difference in taste)

1/4 cup red wine. medium sweet

1 large sprig of fresh basil. put it in at the beginning of cooking.

Put the olive oil is a medium sized pot and add onions and garlic. Have the heat on low, very low. Don't rush this part. You don't want to burn the garlic or brown the onions. You want the onions and garlic to very slowly cook in the olive oil. around a good 20-30 minutes. If you are rushed for time, just add the onions and cook until soft, then add in the garlic for a couple of minuted on low. DON'T BURN the garlic.

add all the seasonings and cook 1-2 minutes.

Add the can of tomatoes and stir it around.

Add the wine.

I like to mash and break up the tomatoes.

I also prefer to blend the red sauce with an emersion blender, but if you don't have that, just mash it up.

Simmer on low for 30 minutes stirring every 10-15 minutes.

You can cook it longer if you want. I cooked mine another 15 minutes.

You can add it to pasta like this or add 1/4 lbs of cooked italian sausage.

You also can add a large sprig of fresh basil if you have it while it is cooking. it adds sooo much flavor.