1 (28 oz.) can peeled tomatoes
1 (28 oz.) can tomato puree
2 (6 oz. ea.) cans of tomato paste
2 large onions
8 to 10 garlic cloves
fresh or dried basil (fresh is preferable)
fresh or dried oregano (again fresh is preferable and you will need a fair amount of each)
sea salt, to taste (but go easy as you cook your sauce every flavor intensifies)
1/4 tsp. white pepper
extra-virgin, first cold pressed olive oil
ox tails or cubed beef (optional)

ABSOLUTE LAW #1 in making REAL Sicilian Spaghetti sauce is... NO SUGAR... NO, NO, NO... NO SUGAR... NOT EVER!!!

ABSOLUTE RULE #2 ... don't rush it. Good things come to he who waits.

ABSOLUTE RULE #3 ... NEVER brown or "fry your garlic"... EVER... yuck

ABSOLUTE RULE #4 ... It's called SPAGHETTI SAUCE not GRAVY... gravy is brown and goes on roasts.

Now we can get started.

Cut your onions in chunks, not slices and not minced. Set aside. Rough mince your garlic and set aside. You want to see you onions, garlic, basil and oregano in the finished product. If you don't, then you didn't use enough or you cut/minced them to fine. Don't panic, you can still add more.

If you are going to use the ox tails or beef, add them to the preheated pot to brown, make sure to brown on all sides and then follow these next steps. If not using meat then skip to steps below.

In a large stock pot or soup pot pour in your olive oil, enough to cover the bottom of the pot and heat on a medium to medium low heat. We want to "sweat" the garlic and onion, not fry them. If you brown your garlic... throw it away and start over. Your garlic and onion should be cooked on a medium low to low heat until translucent. ADD your onions and garlic (with the browned meat if you are using meat)... do not leave them alone, the "sweating" process only takes minutes, DO NOT FRY OR BROWN THE ONIONS OR GARLIC.

Now add your can of peeled tomatoes, use the tomato can and now add a can of water. Cook tomatoes until they break apart with a wooden spoon. Now add your puree and a (puree) can of water and add your paste now also. Stir. Add half of your basil and oregano at this time. Add salt and pepper. NO SUGAR, you will be surprised how "sweet" the flavor is because of the slow cooking process.

Cook slowly on low heat, about 6 hour or more. During this time cooking time, periodically check by taste your level of flavor from seasoning...add more accordingly. Always stir from bottom to top. At NO time should your sauce ever boil!!! REMEMBER... if you want fast food go to a fast food restaurant. This is worth the wait and patience.

If, after many hours of slow cooking you feel your sauce is close to being done.. and it should be, add the rest of your oregano and basil and cook for another 20-30 minutes. Your sauce should be thick and rich and stick to your pasta!!!

Submitted by: Joan IreallyamafullbloodedSicilian