Aunt Amy’s Sauce

• Brette’s Aunt Amy’s recipe, which was served at most family gatherings.
• Sauce for 5 lbs penne pasta
• Warning: Experimented with adding red wine to the sauce after the baking soda had been stirred in and it caused a chemical reaction that removed all flavor.

Ingredients

• ¼ cup olive oil
• 6 cloves of garlic, minced
• 4 (28 oz) cans of crushed tomatoes
• 2 (28 oz) cans of whole peeled tomatoes
• 5 fresh basil leaves
• 3 stems of fresh parsley
• 1 Hungarian green pepper, quarter and deseed
• 1 Tbsp sugar
• 1 Tbsp baking soda
• 1 tsp black pepper
• 1 tsp salt

Directions

1. Brown garlic in olive oil over medium heat.
2. Add cans of tomatoes, breaking up the peeled tomatoes with your hands as you place in pot.
3. Place all other ingredients in pot and stir.
4. Simmer on low heat for 6 hours, stirring often to avoid burning.
5. Remove pieces of basil, parsley, and Hungarian pepper before serving.