Saturday, August 29, 2009
1 small onion- chopped
2 cloves of garlic- chopped
Saute above in large pot with enough olive oil (Pompeian is what mom used) to cover the bottom.
1 (28 oz) can of tomato puree
2 puree cans, filled with water
1 (6oz) can of tomato paste
1/2 paste can, filled with water
1 palmful (1-1/2 tsp-ish) each of dried basil, oregano, and fennel seeds*
3 T. sugar
3 whole cloves of garlic
few dashes of pepper
Simmer on low for 3-4 hours .
* Mom said don't add fennel if you are adding Italian sausage in later.