Ingredients:
2 Tablespoons olive oil
1 chopped onion     (I usually use what’s left of the onion from the meatballs)     SO I USUALLY USE ABOUT A MEDIUM SIZED ONION.   YOU CAN BUY ONIONS LOOSE SO YOU DON’T HAVE BUY A WHOLE PACKAGE IF  YOU DON’T WANT TO.  YOU CAN JUST GET A COUPLE OF ONIONS.
1 Tablespoon Parsley
1 can of tomato puree  (I think they are 28 ounces)  I think I usually use Redpack?
1 can of crushed tomatoes ( I think they are 28 ounces)
1 can tomato paste (I think it is 6 ounces)
1/2 Tablespoon Oregano
1/2 teaspoon basil
a few grains of pepper (black)  just a quick sprinkle
1/2 Tablespoon of salt
1/4 teaspoon of Tabasco sauce  (I shake it like 3-5 times IT COMES OUT AS DROPS)
I also give a couple 3 or 4 shakes of red pepper.
2 Bay leaves
1.  Put 2 tablespoons of olive oil into big pot.  (I don’t measure I just cover the bottom of the pan and then a little more)
2.  Heat olive oil
3.  When olive oil is hot, add chopped onions and just cook  until they are soft or start to get like translucent   DON”T BROWN THEM  SOMETIMES I BURN THEM BY ACCIDENT.
4.  Then I add the can of crushed tomatoes.  Then fill that can of crushed tomatoes to the top with cold water and add it into the sauce.
IT IS GOING TO START TO SPLATTER ALL OVER SO MAYBE TAKE IT OFF THE BURNER  AND/OR KEEP THE POT TOP ON IT UNTIL YOU GET THAT FIRST CAN OF WATER IN IT.
5. Then put in the tomato puree.  Fill that can with cold water to the top and add it into the sauce.
6. Now you can put in all the rest of the ingredients. (paste, parsley,oregano,basil, black pepper, salt, Tabasco sauce, red pepper and bay leaves.)
7.  Put in the meatballs.(from other recipe if you desire)
8.  At some point, you want to bring the whole thing to a boil.  Then you lower it down to simmer.  You can do this either before or after the meatballs go in.   Doesn’t matter.
9.  I cook it on our stove between number 2 and 4.  I like it to boil or move very slightly.   When it’s on 2 it starts to just sit there, so I move it up to 4, then when it starts to boil a little again I lower it back down to    2
10.  Cook it on a low simmer for about 2 hours once it starts to boil for the first time.   Sometimes, if I’m pressed to time I’ll only cook it  1 and 1/2 hours.
11.  Cook it with the pot top on, BUT LIFTED UP A BIT SO THE STEAM CAN COME OUT,
12.  STIR IT EVERY 15 MINUTES.  I USUALLY STIR IT ON THE 1/4 HOUR THIS WAY I KNOW WHEN I DID IT LAST SO EVERY 1/4 HOUR I STIR AGAIN.
YOU CAN PUT IN A CLOVE OF GARLIC CRUSHED VERY SMALL.  I HAVEN’T DONE THAT IN YEARS THOUGH.

 

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