Centennial Valley Community Church

 One #10 can (100 oz.) Whole or Crushed Tomatoes
 2 c. Olive Oil
 1 large Sweet Onion – finely chopped
 40 cloves Garlic – finely chopped
 1 teaspoons Crushed Red Pepper Flakes
 8 (6 oz.) cans Tomato Paste
 3 teaspoons Oregano
 6 teaspoons Salt
 30 fresh Basil Leaves (1 bunch, stems removed)
 1 bottle (750ml) Chianti or Valpolicella
 1/2 #10 can of Water

• At medium heat add ½ cup of Olive Oil and finely chopped Garlic, cooking until slightly golden.
• Now add finely chopped Onion and cook until translucent. Add ¾ c. Olive Oil (more if needed not to burn in pot).
• Add Fresh Basil to Garlic and Onion mixture simmering at Medium Heat
• Add Tomato Paste and just cook until you see some bubbling. Don’t burn!
• Add half of your wine to Paste/Garlic/Onion/Basil mixture with enough water so that mixture thickens over 20 minute without burning.
• Add Whole or Crushed Tomatoes, remaining Olive Oil, Crushed Red Pepper, Oregano, Salt and remaining Red Wine.
• Add ½ #10 can Water. For meat sauce, wait for gravy to cook at least 2 hours first.