Recipe courtesy of Elizabeth Levesque
1 large onion, chopped
6 cloves garlic, shaved or minced
2 Tablespoons olive oil
2 Tablespoons tomato paste
4-15 oz. cans tomato sauce
2-14.5 oz. cans diced tomatoes, drained well
2 bay leaves
red pepper flakes
salt and fresh ground pepper
sliced mushrooms, optional
chopped green peppers, optional
1. Prepare garlic by peeling and mincing or shaving into very thin slices.
2. Heat olive oil til hot. If using fresh mushrooms, add to pot with sliced garlic and onions. Saute in olive oil until soft, being careful not to burn the garlic. Add tomato paste and continue to saute until the onions and garlic are translucent.
3. Add tomato sauce, diced tomatoes, optional chopped peppers, and bay leaves. Stir and keep the pot on simmer.
4. There are no amounts listed for the rest of this recipe because everyone likes a different taste. Add the seasonings, pepper flakes and sugar to your taste, a little at a time until it is just right.
5. Simmer the sauce for about 30 minutes. This will make enough sauce for about 3 pounds of pasta.