shawnwall

Ingredients

• 2 tbsp Olive Oil
• 1 Sweet Onion, Chopped
• 1 Green Bell Pepper, 1/2 chopped, 1/2 sliced thinly
• 1 Red Bell Pepper, 1/2 chopped, 1/2 sliced thinly
• 4 Cloves Garlic, Minced
• 2 Bay Leaves
• 1 1/4 tsp Oregano
• 1 1/2 tsp Basil
• 1/2 tsp Rosemary
• 1/2 tsp Marjoram
• 1/4 teaspoon Thyme
• 1/2 tsp Red Pepper Flakes
• 1/4 tsp Cayenne Pepper
• Plenty of Ground Black Pepper
• 1/2 tsp Salt
• 1/2 tsp Penzey’s Forward Seasoning
• 1/2 tsp Fennel Seeds
• 1/4 tsp Garlic Powder
• 1 tbsp Sugar
• 1 6oz. Can Tomato Paste
• 1 28oz. Can Tomato Sauce
• 1 28oz. Can Diced Tomatoes
• 1 tiny piece (1/8 tsp?) Dark Chocolate
• Water to keep proper consistency

Instructions

1. Heat your skillet to medium/medium-high heat. Add Olive Oil. Saute Onion, Garlic for 5 minutes.
2. Add Bay Leaves, Red & Green Peppers, & all seasonings except sugar & dark chocolate. Saute until soft (another 5 or 10 minutes).
3. Add Tomato Paste, Sauce, & Diced Tomatoes. Stir well, bring to simmer.
4. Lower heat, cover completely & simmer for 1 hour, stirring from time to time.
5. Add the sugar & dark chocolate. Mix well. Crack the cover ever so slightly to let some air escape, and simmer for another 2-3 hours, adding water to ensure proper consistency from time to time while stirring.
6. Serve on top of spaghetti with fresh grated parmesan (or not if you’re vegan), garlic bread, freeze some leftovers, and my favorite: Mix with leftover pasta, refrigerate, and microwave the next day! :)

As always with pasta sauce, feel free to alter the seasonings slightly to your taste, adding a little more of certain seasonings throughout cooking. I personally only use Penzey’s Spices, and also use Delallo canned tomato products.