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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.

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