- 1/2 cup olive oil
- 2 white onions, diced
- 8 cloves garlic, minced
- 1 (28 ounce) can petite diced tomatoes
- 1 (28 ounce) can diced tomatoes
- 1 cup dry white wine
- 1 (6 ounce) can tomato paste
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon white sugar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 3 bay leaves
- 1 cup freshly grated Pecorino-Romano cheese, divided
- 3/4 cup chopped fresh basil
- 1/2 cup chopped fresh parsley
- Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes. Add garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes more.
- Mix petite diced tomatoes, diced tomatoes, white wine, tomato paste, oregano, salt, sugar, black pepper, red pepper flakes, and bay leaves into onion mixture; reduce heat to low, cover Dutch oven, and simmer, stirring occasionally, until flavors blend, about 1 hour.
- Remove Dutch oven from heat. Add 1/2 cup Pecorino-Romano cheese, basil, and parsley into into sauce; stir until cheese melts, about 5 minutes. Discard bay leaves. Sprinkle remaining cheese over sauce when serving.
05/11/2018
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