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1
I start by cutting up the peppers cubed and strips its your choice I vary mine.
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2
I Cut up at least half of the onion, some scallions, all of the shallots a bunch of mushrooms, a little parsley and I use a few cloves of garlic i like to chop mine up.
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3
Heat up a sauce pan medium heat and I splash in some Olive Oil or some garlic oil.
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4
Add all the ingredients and lightly season with oregano, basil, parsley,salt & pepper (all dry ingredients) I splashed some Sam Adams in during the saute process.
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5
Stir occasionally and cover I turn down the heat once it gets going and saute on low.
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6
I have no set time on this I'm usually cleaning up my mess and preparing for the sauce maybe 10 minutes or
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7
I take a good portion of the remaining parsley, Basil, a few more cloves of garlic and chop them all up to be added to the sauce.
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8
preheat the sauce pan I'll splash some olive oil in the pan to help eliminate burning the bottom.
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9
When your saute veggies are ready pour them in the bottom of the sauce pan mix up and add all the cans of tomatoes and 2 cups of Sam Adams Ale.
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10
Add a cup of Romano cheese and season with the dried basil, parsley, thyme, oregano salt and pepper stir sauce good and cover.
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11
I leave on high till its warm all the way through then I reduce heat to low and let simmer for a few hours.
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12
No set time on this either but I know the longer it goes the better it seems to be.
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13
I have let it simmer for 4-6 hours then canned the sauce in a wide mouth quarts.
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14
during this process I will stir the sauce and add some more dry ingredients during this process.
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15
I will add another cup of cheese in the last hour of the simmer as well.
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16
Serve with meatballs, garlic bread & a salad and enjoy your meal.
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17
Want to know the secret to a good meatball add a little bit of your sauce to the meatball mix.
