Ingredients
olive oil
handful chopped italian parsley
7-8 cloves minced garlic
2 lg cans whole peeled tomatoes (not drained)
2 14 oz cans tomato sauce1 can tomato paste (1 tspish at a time)
2-3 bayleaves
1/3 bottle chianti (added 1/2 cup at a time)
sugar (1/4 cup at a time, depends on how sweet you want it)
salt/pepper
1 can chopped anchovies (optional)
Method
In a large soup pot, place 1/8" of olive oil. Heat to medium, add parsley, garlic and anchovies. cook to soften garlic (be careful to not burn). Blend tomatoes, until smooth. Add to pot with the tomato sauce and bay leaves. Bring to boil for 5 minutes, reduce to low simmer uncovered and allow to reduce. This is a what looks good thing, but reduce for a minimum of 30 minutes, the longer the better. Salt & Pepper to taste.
Begin adding chianti/sugar/tomato paste. Let reduce for 2-3 hours. Each 30 minutes taste and add all or various ratios of chianti/sugar/tomato paste (again depending on how sweet or savory you want your sauce).
Meat option:
Add meet an hour before your sauce is finished
Extra Veggies: Mushrooms
Add about 30 minutes before serving.