Crabzilla's Spicy Chunky Garlicky Spaghetti Sauce

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 10
• 1/4 cup olive oil
• 1 large yellow onion (roughly chopped)
• 12 cloves garlic (finely minced)
• 4 ounces diced fresh mushrooms (optional)
• 1 tablespoon dried basil
• 1 teaspoon oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 2 (28 ounce) cans of progresso crushed tomatoes (or your fav)
• 1 (28 ounce) can of progresso whole canned tomatoes (or your fav)
• 2 (10 ounce) cans of rotel tomatoes and green chilies
• 1 (6 ounce) can tomato paste (i use one with no salt added)
• 1 cup dry red wine

Recipe

• 1 heat olive oil in a large, deep pot.
• 2 saute onion, garlic, and mushrooms until soft and slightly browned.
• 3 add basil, oregano, black pepper, salt, and crushed red pepper flakes.
• 4 saute for an additional 10 minutes (estimate), stirring frequently, being careful not to burn the herbs.
• 5 add all the canned tomatoes, tomato paste, stir real well, and bring to a boil.
• 6 boil for about 10 minutes and use a potato masher to crush the whole tomatoes (they crush easily after being boiled).
• 7 add red wine and continue to boil for another 2 minutes.
• 8 turn down to a low simmer, and simmer for at least 6 hours, stirring now and then.
• 9 i usually put a lid on to partially cover the pot for the first 3 hours and then remove it for the last 3 hours to let the sauce reduce, it should end up a nice deep, rich red color.
• 10 serve over your favorite pasta and fix up a nice green salad and crusty loaf of bread to make a complete meal.
• 11 let sauce cool before freezing- can be frozen in whatever size portions you like using zip-lock freezer bags.