6 tbsp. olive oil
1/4 c. butter
3 lg. garlic cloves, mashed
16 fresh parsley sprigs, leaves only (flat leaf Italian parsley)
1/2 tsp. fresh ground black pepper
1/2 tsp. salt
6 c. plum tomatoes (2 cans, each 2 lbs. 3 oz.)
8 anchovies, mashed
2 heaping tbsp. tomato paste

Combine olive oil and butter in saucepan and heat over low heat. Chop garlic and parsley together and add to pan. Cook slowly for 5 minutes, then add salt and pepper.

Drain tomatoes and chop the solids (6 cups), add the chopped tomatoes and oregano to the sauce and cook slowly over medium heat (#4-5) for 30 minutes. Add anchovies and tomato paste. Stir well and remove from heat. Do not boil sauce. Serve over thin spaghetti, string beans, cooked meats, little necks, etc.