1. Heat olive oil in a large, deep pot. 2. Saute onion, garlic, and mushrooms until soft and slightly browned. 3. Add basil, oregano, black pepper, salt, and crushed red pepper flakes. 4. Saute for an additional 10 minutes (estimate), stirring frequently, being careful not to burn the herbs. 5. Add all the canned tomatoes, tomato paste, stir real well, and bring to a boil. 6. Boil for about 10 minutes and use a potato masher to crush the whole tomatoes (they crush easily after being boiled). 7. Add red wine and continue to boil for another 2 minutes. 8. Turn down to a low simmer, and simmer for at least 6 hours, stirring now and then. 9. I usually put a lid on to partially cover the pot for the first 3 hours and then remove it for the last 3 hours to let the sauce reduce, it should end up a nice deep, rich red color. 10. Serve over your favorite pasta and fix up a nice green salad and crusty loaf of bread to make a complete meal. 11. Let sauce cool before freezing- can be frozen in whatever size portions you like using zip-lock freezer bags. ---------------------------------------------------------------------------
Nutrition
Ingredients
