3 (28 oz.) cans crushed tomatoes
1/2 c. olive oil
1/2 c. diced onion
3 cloves garlic, minced
1 1/2 c. dry red wine
Salt and pepper to taste
1 tsp. basil
1 tsp. oregano
1 tsp. rosemary
1/4 tsp. crushed red pepper flakes

In a deep, heavy pot, heat the olive oil. Add onion and saute until soft. Add garlic and saute until soft. Add tomatoes and stir to blend. Add wine, salt and pepper, basil, oregano, rosemary, and red pepper flakes. Stir well. Bring to a boil, lower the heat and simmer for 25 minutes. Makes about 10 cups.