1 tablespoon olive oil 1 tablespoon sugar 3-4 medium onions, chopped 1/2 cup cup dry red wine 6 cloves garlic, crushed 3 (28-ounce) cans crushed tomatoes (or 1 28-ounce + 2 15-ounce cans petite diced tomatoes) 2 (6-ounce) cans tomato paste 2 teaspoons oregano 1/2 teaspoon dried basil 1/2 teaspoon thyme 1/2 teaspoon marjoram pinch crushed red pepper, more to taste salt and pepper, to taste 1 tablespoon extra virgin olive oil
Heat oil in a Dutch Oven over medium heat. Add chopped onions and 1 tablespoon sugar. Saut? onions for 30-45 minutes, or until sweet and caramelized. As the pan dries while onions are cooking, add red wine as needed. Once onions are done, continue to add the rest of the ingredients. Stir until well-combined. Simmer over low heat for 4-6 hours (you can simmer for less, but I would simmer for at least 1-2 hours). Stir often to keep the sauce from burning or getting overcooked. Makes about 9 cups of sauce.