4 (14 ounce) cans Italian stewed tomatoes (Del Monte brand)
2 (6 ounce) cans italian tomato paste (Contadina brand)
8 tablespoons fresh parsley sprigs or 2 tablespoons dried parsley
1 12 teaspoons garlic
minced fine
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons kosher salt
12 teaspoon fennel seed
ground
14 teaspoon crushed red pepper flakes
1 pinch cayenne pepper
14 teaspoon ground pepper
2 tablespoons sugar
12 cup diced onion
12 cup chianti wine
6 tablespoons olive oil
Instructions
In a food processor place Italian tomatoes, tomato paste, chopped or dried parsley, oregano, basil, salt, ground fennel seed, crushed red pepper, cayenne pepper, ground pepper and sugar.
Blend until smooth.
(you can use a blending wand in place of the food processor) Pour into a cooking vessel and bring to a slow boil.
Add the olive oil to a large skillet.
over medium heat saute the finely chopped onion and garlic for 2 or 3 minutes until onions are translucent.
Drain and Add to the blended tomato sauce.
bring to a boil.
Add the chianti wine and lower heat and Simmer for 1 1/2 hours uncovered, stirring occasionally.
(place a splatter screen over the vessel to prevent messy splashing of the bubbling sauce).