1/2 c. olive oil
2 (29 oz.) cans tomato puree
2 (6 oz.) cans tomato paste
1/2 med. onion
8 cloves garlic
1 tbsp. basil
2 tbsp. Romano cheese, grated
1/2 tsp. salt
1/4 tsp. sugar

Use large pot, approximately 5-quart size. Peel onion and garlic and chop finely. Place olive oil in pot; add chopped garlic and onion and 1/4 teaspoon salt and simmer until soft (do not burn) and golden. Add tomato paste and simmer until blended with oil (10 minutes).

Add tomato puree and simmer 15 minutes. Add sugar, salt, basil, cheese, and 1 (6 ounce) can water. Simmer 20 minutes. Always stir sauce so it doesn't burn. Keep cover on pot for 1 hour, then lid can be tilted. Sauce will thicken when tilting lid on pot.

NOTE: If you plan to add meat, brown all meat before placing in sauce and cook 1-1 1/2 hours additional. Make sure pork is cooked thoroughly. (Pork can be boiled for a while before browning.)