Sauce
2 Tbs. olive oil
1 small-med onion
1/4 red bell pepper, diced or tinly sliced
4 cloves garlic
1 28-oz can crushed tomatoes
1 Tbs. tomato paste
1/2 tsp. oregano
1 Tbs. red wine vinegar
Black pepper
Chile flakes
0. Dice, slice, chop veggies.
1. Heat olive oil over medium heat. Sautee onions and bell peppers until just beginning to brown.
2. Add the garlic and stir until fragrant 30-60 sec.
3. Add tomatoe paste, stir and cook until brick red and evenly disbursed.
4. Add crushed tomatoes and oregano. Cook for 5-10 minutes.
5. Add red wine vinegar, black pepper, and chile flakes to taste.