Can be prepared in 45 minutes or less.
1 large onion, sliced and diced
4 cloves garlic, minced
1/3-cup olive oil
1 28-ounce can tomato puree
1 18-ounce can tomato paste
1 6-ounce can tomato paste
1/4-teaspoon crushed anise (or 1/2-teaspoon whole)
2.5 tomato puree cans of water (see note)
Sauté onions and garlic in oil in a large pot. Cook until golden. Add rest of ingredients. After sauce starts to boil, lower heat to a simmer. At this time add a pinch of baking soda which will cause sauce to foam. Remove foam with a spoon. Cover pot and let cook for 2 to 2.5 hours. Recipe can be doubled and then frozen for future use. One half-hour BEFORE sauce is finished cooking -add meats such as meatballs, pork or Italian sausage for flavor.* If using ground beef, cook separately and drain off fat and then add to cooking sauce.
NOTE: More water may be needed if sauce becomes too thick.
*Years ago, I came to the conclusion that cooking meatballs in sauce sucks the flavor out of them resulting in a bland tasting meatball. However, cook them independent from the sauce and you'll taste something so good you'll fall out of your chair. If you want a flavored sauce add seasoned (salt, pepper, onion powder) ground beef, chicken, pork, sausage, or beef tips.