Ingredients

　　4 tablespoons olive oil

　　1 medium onion, diced

　　1 green bell pepper, diced

　　2 tablespoons minced garlic (4 or 5 cloves)

　　1 tablespoon chopped fresh basil

　　1 tablespoon chopped fresh thyme

　　1 tablespoon chopped fresh oregano

　　1/2 cup red wine

　　Two 28-ounce cans diced tomatoes

　　Two 29-ounce cans tomato sauce

　　2 tablespoons sugar

　　2 teaspoons The Lady’s House Seasoning

　　Heat the oil in a large, heavy pot over medium heat, then sauté the onions, bell pepper, and garlic until the onion is translucent (be careful not to burn the garlic). Stir often to keep the vegetables from sticking. Add the herbs and continue to stir for 1 minute. Add the wine (pour yourself a glass as well and enjoy) and cook, stirring for 1 minute longer. Add the diced tomatoes and stir for 2 minutes, then add the tomato sauce, sugar, and House Seasoning. Reduce the heat and simmer, stirring occasionally, for at least 2 hours. The longer it cooks, the thicker it gets. Freeze any extra.

　　Paula Deen's Kitchen Classics