Kellymac'S Marinara Sauce

• 1 1/2 tablespoons olive oil
• 1 tablespoon brown sugar
• 1/4 teaspoon red pepper flakes
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 2 anchovy fillets or 1 tablespoon anchovy paste
• 1 (6 ounce) can tomato paste
• 1 (28 ounce) can crushed tomatoes
• 1 (14 1/2 ounce) can tomato sauce
• 1 (28 ounce) can diced tomatoes
• 3/4 cup red wine (I prefer good Chianti or Merlot, nothing too fruity)
• 1 tablespoon basil
• 1 tablespoon oregano
• 1/4 teaspoon red pepper flakes
• 1/2 tablespoon brown sugar

1. Heat olive oil in a large stock pot over medium heat.
2. Add brown sugar and red pepper flakes and mix until sugar melts.
3. Saute onions, garlic, and anchovy until onions are clear and anchovy breaks up.
4. Add the remaining ingredients in the order listed and stir well.
5. Allow to simmer for two hours.
6. This sauce also makes a great base for meatballs, or bolognese sauce. Allow to simmer for an extra hour at least if adding meat.

olive oil, brown sugar, red pepper, yellow onion, garlic, anchovy, tomato paste, tomatoes, tomato sauce, tomatoes, red wine, basil, oregano, red pepper, brown sugar

Taken from www.food.com/recipe/kellymacs-marinara-sauce-413262 (may not work)