6 ripe tomatoes, chopped
2 green bell peppers, finely chopped
3 large onions, finely chopped
2 tbsp. tomato paste
3 garlic cloves, finely minced
1 cup red wine
1 cup broth (natural or from concentrate/cube)
6 tbsp. olive oil
1 tbsp. sugar (or more)
1 1/2 tbsp. oregano flakes
salt and pepper, to taste
Parmesano Reggiano grated cheese for serving

Begin by sautéing the onions and bell peppers in the olive oil. When the onions turns translucent, add the garlic and moments later, all other ingredients but salt, sugar and pepper. Continue cooking at moderate heat until the sauce will thicken, stirring occasionally to avoid burning in the bottom of the pot (a sign of too much temperature). You may add more broth or water to avoid premature burning before ingredients will soften enough. Adjust salt and pepper and also the sugar, which is the key ingredient for an outstanding sauce.

A sauce for any kind of pasta, with a preference for the dry types as opposed to the fresh pasta. Start cooking the pasta as per the package instructions until it will feel "al dente" and serve with the sauce, adding the Parmesano cheese which should be grated the moment you will serve it.

Any good red wine will be fine along this dish, but I would prefer an Italian Bardolino

Submitted by: Luis De Santis-Venezuela