Josef's Pasta Sauce

• 3 (28 ounce) cans diced tomatoes
• 2 (6 ounce) cans tomato paste
• 1 12 tablespoons dried basil
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 12 teaspoon salt
• 12 teaspoon pepper
• 1 tablespoon sugar
• 12 teaspoon dried red pepper
• 14 cup olive oil
• 12 cup red wine
• 1 whole bulb of garlic, minced
• 2 medium onions, diced
• 1 cup freshly chopped parsley
• 2 beef bones with marrow

1. In a medium sized pot add diced tomatoes, tomato paste, and beef marrow bones and heat on medium heat.
2. Add basil, oregano, thyme, salt, pepper, sugar, dried red pepper, olive oil, garlic, onions, and parsley and stir to incorporate.
3. Once the sauce starts to bubble add wine and lower heat to a low simmer and cover.
4. Stir every 15 minutes until the marrow bones have no marrow in them.
5. Aprox.
6. 2 hours.
7. Remove from heat and let stand and stir uncovered to reduce the sauce.
8. Add chicken stock if you would like it less thick.

tomatoes, tomato paste, basil, oregano, thyme, salt, pepper, sugar, red pepper, olive oil, red wine, garlic, onions, freshly chopped parsley, beef

Taken from www.food.com/recipe/josefs-pasta-sauce-521873 (may not work)