Nana's Sauce

• olive oil
• meat, or veggies, or nothing at all
• 1 onion
• garlic
• 8 oz tomato paste
• anchovies
• 2 cans whole San Marzano tomatoes
• oregano
• 1 of 2 cups red wine
• a big bunch of fresh basil
• salt
• sugar

Coat the bottom of a stock pot in oil, plenty of it

If including meat, add it to the pot over medium high heat and sear on all sides. Then remove it and set it aside.

Finely chop onion and garlic. Sauté over medium low heat until onions get translucent. (Don't let them brown.)

Add tomato paste and mix until it melts, and the olive oil is bright orange.

Add oregano and anchovies, then melt anchovies into the oil.

Squish tomatoes into the pot, discarding the core.

Add 2-3 tomato cans of water, and raise temp to medium until it boils.

Turn heat down to a simmer, and cook for 3 hours, stirring occasionally.

If including meat, add it back to the pot and season it.

Add basil and salt until it tastes good.

Add red wine, and pour a cup for the cook.

Add sugar if the acid of the tomatoes is overpowering.

If including vegetables, add them and cook until soft.