The sauce will keep in the refrigerator for several days.

3	tablespoons	Olive oil
1		Onion, chopped fine
1	clove	Garlic, chopped fine
4 1/2	cups	tomatoes, Chopped
2	tablespoons	fresh parsley, Chopped
2	teaspoons	Whole oregano
1	cup	Dry red wine
8	ounces	Tomato sauce - (1 can)
1/4	teaspoon	Ground cinnamon
1	pinch	Ground allspice
		Freshly-ground black
		pepper, to taste
		Salt, to taste

• Heat a large non-stick frying pan and add the olive oil. Saute the onion and garlic until clear.
• Add the tomatoes, parsley and oregano. Simmer, covered, until the tomatoes are very tender, about 25 minutes. Add the remaining ingredients and cook an additional 20 minutes.

• This recipe makes about 6 cups of sauce.