Chef Coyoteloves Marinara Sauce

• 4 (14 ounce) cans Italian stewed tomatoes (Del Monte brand)
• 2 (6 ounce) cans italian tomato paste (Contadina brand)
• 8 tablespoons fresh parsley sprigs or 2 tablespoons dried parsley
• 1 12 teaspoons garlic, minced fine
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 teaspoons kosher salt
• 12 teaspoon fennel seed, ground
• 14 teaspoon crushed red pepper flakes
• 1 pinch cayenne pepper
• 14 teaspoon ground pepper
• 2 tablespoons sugar
• 12 cup diced onion
• 12 cup chianti wine
• 6 tablespoons olive oil

1. In a food processor place Italian tomatoes, tomato paste, chopped or dried parsley, oregano, basil, salt, ground fennel seed, crushed red pepper, cayenne pepper, ground pepper and sugar.
2. Blend until smooth.
3. (you can use a blending wand in place of the food processor) Pour into a cooking vessel and bring to a slow boil.
4. Add the olive oil to a large skillet.
5. over medium heat saute the finely chopped onion and garlic for 2 or 3 minutes until onions are translucent.
6. Drain and Add to the blended tomato sauce.
7. bring to a boil.
8. Add the chianti wine and lower heat and Simmer for 1 1/2 hours uncovered, stirring occasionally.
9. (place a splatter screen over the vessel to prevent messy splashing of the bubbling sauce).

italian stewed tomatoes, tomato paste, parsley sprigs, garlic, oregano, basil, kosher salt, fennel, red pepper, cayenne pepper, ground pepper, sugar, onion, chianti wine, olive oil

Taken from www.food.com/recipe/chef-coyoteloves-marinara-sauce-336031 (may not work)