6 cloves garlic
2 tbsp. extra virgin olive oil (EVOO)
1 (28 oz.) can crushed tomatoes
1 (8 oz.) can tomato paste
2 bay leaves
browned ground beef (optional)
fresh basil
1 tbsp. sugar

Sauté garlic in EVOO for a few minutes. Add sugar to crushed tomatoes. Add to garlic in pot. Add remaining ingredients. Simmer all afternoon on low or for 20 minutes on medium-high.

Will freeze great or you may can it if you don't add any meat. For canning, ladle hot mixture into hot pickle jars 3/4 full; adjust lids finger-tight. Process in a boiling water bath canner for 5 minutes.

Submitted by: Amanda