2 tbsp. extra virgin olive oil
5 large cloves of garlic, peeled
1 large sweet onion, sliced
A large pinch of dried Italian herbs (oregano, red pepper flakes, basil, parsley)
Fresh basil leaves (optional)
1 (24 oz.) can whole tomatoes (or 5-6 large fresh ripe)
1 (15 oz.) can tomato puree (Hunts)
1 lb. meat (optional; chopped pork, sausage, ground beef or pork, salt pork/pork belly)
1/2 cup Marsala wine
Chopped fresh bell peppers

In a large saucepan, add olive oil over medium heat. Add garlic and onion, stirring occasionally until fragrant. Don't allow the garlic to burn. When it browns on both sides, crush it into the oil with a fork.

Add dried herbs and fresh basil (if using), followed by tomatoes. Stir well to combine. Reduce heat to low at barely a simmer, uncovered, for an hour or two, stirring occasionally.

If using meat, add it to the pan at the start of the cooking, at the same time as the herbs and before the tomatoes.

About halfway through cooking, add Marsala wine and additional fresh herbs and seasonings to your taste (if desired). You can adjust salt, garlic powder, onion powder, pepper, oregano, basil, etc.

For a spicier sauce, add crushed red pepper flakes to taste.

This sauce is perfect for any pasta, particularly spaghetti or linguine. It can also be served over rice or bread for a hearty meal, especially over meat balls.

Variations: For a vegetarian option, leave out the meat and enjoy the sauce as is. Adjust the amount of herbs and spices to your liking. Feel free to experiment with different types of tomatoes or peppers for a unique flavor profile.

If you prefer a thicker sauce, puree some of the cooked tomatoes in a blender before adding back to the pan, or add a few tablespoons of tomato paste.