Anonymous August 20 2005

3 tablespoon Olive oil

1 Onion ; chopped fine

1 Garlic clove ; chopped fine

4 1/2 cups Chopped tomatoes

2 tablespoon Chopped fresh parsley

2 teaspoons Whole oregano

1 cup Dry red wine

8 ounces Tomato sauce - ; 1 can

1/4 teaspoon Ground cinnamon

1 pinch Ground allspice

Freshly-ground black pepper ; to taste

Salt ; to taste

Heat a large non-stick frying pan and add the olive oil. Saute the onion and garlic until clear. Add the tomatoes, parsley and oregano. Simmer, covered, until the tomatoes are very tender, about 25 minutes. Add the remaining ingredients and cook an additional 20 minutes. The sauce will keep in the refrigerator for several days. This recipe makes about 6 cups of sauce.