Debbie's Easy Marinara

2-4 tablespoons olive oil

2 cups onions, chopped

6-8 garlic cloves, minced

1 can (105 ounces, or 4, 28-ounce cans) crushed tomatoes

½

cup parsley, chopped

2-3 tablespoons Italian seasoning

2-3 teaspoons salt

1 teaspoon pepper

1 teaspoon sugar

½

-1 tablespoon red pepper flakes

Large splash red wine

In a large pot, heat oil; saute onions and garlic until onions are translucent. Add crushed tomatoes, parsley, Italian seasoning, salt, pepper, sugar, red pepper flakes and wine. Simmer 2 hours.

Makes about 31/2 quarts; enough for baked eggplant and meatballs (see accompanying recipes) and a 9-by-13-inch pan of lasagna.