Recipe by: www.motherthyme.com
Makes 7 pint size jars
¼ cup olive oil
½ cup butter
½ cup green pepper, diced
½ cup white onion, diced
2-3 garlic cloves, minced
3 28oz cans crushed tomatoes (84oz total)
1 28oz can tomato puree
1 6oz can tomato paste
1 ½ teaspoon fresh oregano, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh basil, chopped
¼ cup red wine
2 tablespoons brown sugar
½ cup freshly grated Parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 bay leaf
Heat olive oil and butter on medium low until butter is melted. Add pepper, onion and garlic and cook until slightly tender, about 7 minutes. Add in crushed tomatoes, puree, pasta and stir. Add oregano, thyme, basil, red wine, brown sugar, Parmesan cheese, salt and pepper and bay leave and stir well.
Turn heat to medium and bring sauce to a soft boil. Turn to low and simmer for 2-3 hours, stirring occasionally.
To can sauce-
Remove bay leaf
Sterilize jars by setting jars and lids in to boiling (212 degrees) water using a large pot or canning pot. Keep in water for at least 10 minutes or until ready to pour sauce in to jar.
Remove jars from water and dry. Using a funnel, pour 2 cups sauce in to each pint size jars leaving a ½ inch header. Use a bubble remove around rim to remove any air bubbles. Tightly place lid and band on jar. Using a canning safe pot or holder, place jars in to boiling water. Water level should be above top of jars. Boil pint size jars for 35 minutes. Carefully remove jars from water using jar lifter.
Set jars on a heat safe tray to cool. Let jars cool for at least 12-24 hours. Check jars but tapping the top lid. If the lid does not press down when pressed on, the canning process is complete.
Bands can be removed if desired before storing sealed jars.