Things needed

• 3 to 4 tbsp Olive Oil (enough to cover the bottom of the pot)
• 1 to 2 medium onions (white or yellow)
• 6-8 cloves garlic (minced)
• 1 heaping tbsp dried oregano
• 1 heaping tbsp dried italian seasoning
• 1 heaping tbsp dried basil
• 1 tsp black pepper
• 1 tsp salt
• 2 to 4 bay leaves
• 1/2 tsp red pepper flakes
• 1/2 cup red wine
• 1 large can (28 oz) crushed tomato
• 2 medium cans diced tomato (14.5 oz cans)
• 1/2 cup veggie broth
• (optional) pinoles
• (optional) meatballs (veggie used here)

Directions

In a large pot, cover the bottom with oil and cook over high heat until a drop of water sizzles. Add the onion and cook for 5-6 minutes, or until it is somewhat translucent. Once somewhat translucent, add Garlic and pignoles (if using).

NOTE: Make sure to stir every so often so that the mixture does not stick to the bottom

After 30 seconds to 1 minute or so add all spices and again stir for 30 seconds to a minute

After about 30 seconds. Change from a medium/high heat to a low heat and add wine to deglaze the pot.

Gently stirring occasionally, cook mixture for 5 minutes or so.

Add remaining ingredients and bring to a simmer.

Let simmer, covered with a mesh cover/splatter shield, until the sauce has the desired texture/thickness. At any point, meatballs can be added according to the cooking instructions.