INGREDIENTS
6 oz
tomato paste
28 oz
tomato puree
28 oz
canned tomatoes
1 cloves
garlic cloves
1/2 cup
onion
3 1/2 tbsp
extra virgin olive oil
2 1/2 tbsp
white sugar
1 tsp
salt
1 tsp
black pepper
1 tbsp
dried basil
1 tsp
oregano
1/2 tsp
thyme leaves
1/2 tsp
dried rosemary leaves
1/4 cup
parmesan cheese
1/2 cup
dry red wine
2 1/2 cups
water