IMG_1492.JPG, originally uploaded by trey_corene.

Here is Debra's sauce recipe: Peel and chop ( or put through a press) 2-4 cloves of garlic, grate 1 small carrot. In a dutch oven, or saucepan,saute garlic and grated carrots is about 2 TBSP. olive oil until fragrant ( about 2 minutes. Add 1 small-medium chopped onion. Saute until onions are translucent. Add 1/2 chopped green pepper/ When pepper is soft add 2-3 cans unsalted tomato sauce and 1 can, diced tomatoes. Add 1 tsp dried oregano, 1 tsp, basil, 1/4 tsp thyme, 1-2 bay leaves and salt and pepper to taste. After a few minutes add 3-4 TBSP dry red wine. Simmer sauce on a low flame for at least 30 minutes uncovered. I often leave mine on all morning on a very low flame to let the flavors marry.

I (Corene) made this using my fresh tomato sauce instead of the canned tomato sauce.