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