Ingredients
4 large onions, chopped2 tablespoons olive oil10 garlic cloves, minced4 cans (28 ounces each) crushed tomatoes7 cans (15 ounces each) tomato sauce2 cans (6 ounces each) tomato paste1 cup grated Parmesan cheese1 cup minced fresh parsley3/4 cup minced fresh basil or 1/4 cup dried basil2 tablespoons minced fresh oregano or 2 teaspoons dried oregano2 tablespoons herbes de Provence or Italian seasoningHot cooked spaghetti
Preparation
In a stockpot, saute onions in oil until tender. Add garlic; cook 2 minutes longer. Add the crushed tomatoes, tomato sauce, tomato paste, cheese and herbs. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours or until desired consistency, stirring occasionally.
Serve desired amount over spaghetti.
