3 c. water
1/4 c. chopped onion
1 cube beef bouillon
1 tbsp. sugar
1/4 tsp. basil
1/4 c. Romano cheese
1/4 c. cooking sherry
16 oz. can tomato paste
1 clove garlic, finely chopped
1/2 bay leaf
1/4 tsp. ground black pepper
1/8 tsp. cayenne pepper
2 tsp. salt
1/4 c. olive oil

Heat olive oil over medium heat in 2 quart saucepan. Add garlic and onions. Saute. Add tomato paste, water, wine, beef bouillon cube, Romano cheese and seasonings. Blend well and cook over low heat for 45 minutes, stirring occasionally.

Note: Remove bay leaf before serving.

(Sauce is terrific over stuffed jumbo pasta shells.)