| | Directions | | Brown six cloves garlic in olive oil in a small cast iron pan. Pour into a large pot when ready. Next, add tomato sauce and paste. Then, rinse and fill large can halfway with water and add to pot. Also rinse and fill small can with water and add to pot. Add chopped onion and whole carrot and celery. Finally, add spices, sugar and salt and pepper to taste. Bring to boil and simmer for at least half day (the longer the better!) with lid slightly open. Stir occasionally. Serve over pasta with fresh basil. |
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| Ingredients | | - |  | Ingredients |
| - | | 1 can Italian tomato sauce (large can) |
| - | | 1 can tomato paste (small can) |
| - | | 6 cloves chopped garlic |
| - | | 1 white onion |
| - | | 1 carrot |
| - | | 1 stick celery |
| - | | 1 each dried parsley and basil (1 teaspoon each) |
| - | | 1/4 teaspoon dried oregano |
| - | | 1 tablespoon sugar |
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