4 cans tomato puree
1 large can tomato paste
1/2 c. olive oil
2 cloves garlic, crushed
2 onions, chopped
2 Tbsp. oregano
4 Tbsp. sugar
2 bay leaves
salt and pepper
1/2 c. Parmesan cheese
1/2 c. water
Put oil in Dutch oven on low heat. Add onion and
garlic. Let cook until onion is tender (not brown). Add
tomatoes, first then the rest of the other ingredients. Let
simmer (not boil) for 2 to 3 hours. Serve over pasta with
salad and garlic bread. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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