1 tbsp. olive oil
1 tbsp. butter
3/4 c. chopped bell pepper
1 1/3 c. chopped onion
3/4 c. red wine
1/2 c. sugar
2 (9.5 oz.) can whole tomatoes
2 tsp. minced garlic
1 tbsp. basil
1 1/2 tsp. sage
1 tsp. oregano & marjoram
2 tsp. fine herbs
12 oz. tomato paste
1/2 c. water
1/4 c. Parmesan cheese
1/4 tsp. hot red peppers

Melt butter in crock pot. Add olive oil and saute bell pepper and onion. Drain and crush tomatoes. Stir in wine, sugar and tomatoes. Simmer covered with onion mixture 30 minutes. Bring to low boil, stirring and add next 5 ingredients. Reduce to simmer, cover, cook another 30 minutes. Stir in last 4 ingredients and bring to low boil. Cover and reduce heat to simmer another 30 minutes or until needed. Serve with favorite pasta, lasagna or any where you would use spaghetti sauce.