5 Hour Spaghetti Sauce

After months of being asked by family and friends to share my recipes I have finally decided to start a food blog. I will post my favorite recipes as well as the ones I am currently working on. Please send me any of your favorites so I can try them out! And please feel free to give me your feedback on any recipes I post as well as any changes you make so I can try them out too! I decided to start with one of my favorites recipes which I made this week, my famous 5 hour spaghetti sauce. Now don't let the name scare you, sure no homemade sauce becomes something special without lots of love and attention but I promise this is one of the easiest sauces you will ever make not to mention it makes so much you have plenty left over to freeze and apply to another recipe. I like to make manicotti with my leftovers and will post that recipe soon. So please give it a try and enjoy!

Tiff's 5 Hour Spaghetti Sauce

1 large chopped onion

5 cloves garlic chopped, my secret to wonderful garlic is so simple and goes great in any dish. Start with whole cloves of garlic, not the ones that come pre-chopped in a jar, place on a cutting board and smash with the blade of a large knife. This will loosen the skin and make them easier to peel since they are so sticky. Preheat the oven to 425 and place the whole, peeled, cloves in an oven safe dish and cover with olive oil, bake for about 35-40 mins. They will be slightly browned and somewhat crunchy when they are done.After they have cooled, chop and add. They smell and look so wonderful you will have a hard time not eating them out of the dish!

3 teaspoons olive oil, or safflower oil (make sure it is graded to cook at high heat)

2- 28 ounce cans of peeled, ground tomatoes in paste

4- 16 ounce cans of tomato paste

1 cup of water

3 heaping tablespoons Italian seasoning (I make my own but you can get a great one off the shelf at Publix)

2 heaping tablespoons chopped basil (Dried or fresh is ok)

4 tablespoons white sugar, or more to taste

1/2- 3/4  cup red wine, I recommend a dry wine since the sauce is sweet

3-4 bay leaves

In a large sauce pan over medium heat saute onion in olive oil until soft, about 5 mins. Stir in all remaining ingredients. Reduce heat and simmer for 4-5 hours stirring occasionally. I recommend using a lid since the sauce will pop and get all over the cabinets. Depending on my taste when I make it I will often add red pepper flakes to spice it up a little!

Enjoy!!!!