This recipe has been in our family for over a century, originating from the Apulia region in Italy. Italian San Marzano tomatoes are preferred for this recipe, but if you can't find them, Progresso whole peeled tomatoes put through a food mill is a good option.

Putting tomatoes through a food mill eliminates seeds and reduces the sometimes bitter or sour taste of the tomato. 

1. 2 cloves of Garlic minced
2. 2 Tbsp. chopped Italian Parsley
3. 1 medium size yellow onion diced and chopped
4. 1 tsp. of ground cayenne pepper or red pepper flakes (2 tsp if you like it extra spicy)
5. 1 tsp. of dried basil or 1 tbsp of fresh basil (roughly chopped)
6. 1/3 cup of red wine (optional).
7. 2 Tbsp. cup of grated Pecorino Romano Cheese
8. 28 oz can of peeled Italian San Marzano tomatoes strained through a food mill (NOTE: if you don’t have a food mill then you can use a can of strained San Marzano tomatoes)
9. 6 oz can of tomato paste
10. 2 Tbsp. of Olive Olive (I prefer good EVOO)
11. 2 cups of water
12. Salt to taste

1. Heat 2 Tbsp. of olive oil in a deep sauce pan over low to medium heat.
2. Place the onion in the sauce pan and cook over low heat until translucent @ 4 mins.
3. Add the chopped garlic to the sauce pan and let it cook for a minute or until golden
4. Add pepper and dried basil (if using fresh basil add in after the strained tomatoes) to the pan and mix with onion and garlic.
5. Add red wine (if using) and raise heat so wine cooks down and releases alcohol @ 2 mins
6. Lower heat and add tomato paste and stir all ingredients in pot together until smooth.
7. Add strained San Marzano tomatoes to sauce pan.
8. Slowly add water. (1 cup if you prefer a thick consistency, more if you like a thinner tomato sauce).
9. Bring sauce to a boil.
10. When tomato sauce starts to boil lower heat immediately to a simmer and mix in the Romano Cheese, Italian parsley, fresh basil and salt to taste).
11. Let sauce simmer for at least 20 mins. and longer for a richer more aromatic result.