American Marinara Sauce II

Italy

Published method, 7 steps.

Ingredients

• Extra-virgin olive oil (preferably Italian, if not Italian then Tunisian, French, and Greek are advisable)
• 2 tablespoons almond oil
• ½ head of garlic (or less), minced
• 2 tablespoons dried oregano
• 2 tablespoons dried thyme
• 2 tablespoons dried red chile flakes
• 1 cup (240 g) fresh basil, finely torn or roughly chopped and reserved
• 2 medium to large onions (preferably red or yellow), diced
• 1 yellow bell pepper, cut into strips
• 1 large can plus 1 small can whole tomatoes, crushed by hand with juices
• 1 large can crushed tomatoes
• ½ cup (120 ml), plus more as needed, white table wine
• Salt to taste
• Ground black pepper to taste
• Freshly-grated Parmigiano-Reggiano to taste

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