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2 tbs. olive oil
4 cloves of garlic, peeled and minced
1/2 small onion, chopped
2 24 oz. jars strained tomatoes
1/2 c. red wine
10-12 large fresh basil leaves, chopped
5 stems fresh parsley, leaves only, chopped
1 fresh bay leaf
pinch red pepper flakes
Heat olive oil in a large stock pot over medium-high heat. When hot, add in onion, cook, stirring often for 3-5 minutes.
Add in garlic. Cook for 1 minute, stirring constantly. Then pour in tomato, swirling water in the jars to get all over the tomato out. Pour water into pot.
Pour wine into sauce. Add in basil, parsley and bay leaf; and season with salt & pepper.
Bring the sauce to a simmer and continue cooking, stirring occasionally for 30 minutes. Serve over your favorite pasta.