28 oz can crushed tomatoes
Small can tomato sauce, 8 oz
2 TB tomato paste
¼ cup red wine
1 package no sodium beef broth
1 tsp each salt and pepper
1 TB sugar
2 cloves minced garlic
1 cup chopped onion
½ cup chopped green pepper
1 bay leaf
1 ½ tsp Italian seasoning
Olive oil for sauté
Sauté garlic, onions and green pepper in olive oil
Add all ingredients to slow cooker or large sauce pan.
Stir well.
Cook on low heat for most of the day, at least six hours,
stirring occasionally.
Remove bay leaf before serving.
Leave thick and chunky or puree in blender for a smoother sauce.This makes a small batch, double for a larger batch. It freezes well.
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