Spaghetti Sauce

This is from an old grade school friend. Super easy, and really good!

Okay, first decide if you want any veggies in it like zucchini, onion, mushrooms, etc. If you do, chop them up and sauté them FIRST in a separate skillet with about 1 1/2 tablespoons of olive oil. This marinara recipe will give you enough to keep and freeze.

2-3 tablespoons olive oil
3-4 cloves of garlic
1 28 oz. can crushed tomatoes
3 6 oz. cans of tomato paste
4 tablespoons sugar
6-8 tablespoons crushed basil
2-3 tablespoons fennel seeds (optional)
2-4 tablespoons oregano
black pepper to taste
pinch of salt
crushed red pepper to taste (optional)
1/4 cup red wine

In a large pot, heat olive oil. Crush the garlic and add when oil is hot. Sauté garlic about one minute - careful not to let it burn. Pour in can of crushed tomatoes and fill the can with water. Add one 28 oz can of water. Add each can of tomato paste with a can of water for each as well. Make sure you get all of the tomato paste out of the can with a spoon. Use a whisk to break up the chunks and let the tomatoes cook for about 2-3 minutes. Add sugar, basil, fennel seeds (optional), oregano, black pepper, salt, red pepper (optiional), and red wine. Mix all ingredients together with a whisk and let cook for a good 10 minutes. Alter seasonings to taste if needed. Then, add sautéed veggies if you want.