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1
In a large pot, sweat the chopped onions and garlic in the olive oil over med-low heat.
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2
Add the peeled tomatoes, crushing them with your hands one by one into smaller chunks. Be careful- they squirt all over the place! Make sure to pour in all the liquid in the cans as well. Add all ingredients except salt, cheese, and wine.
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3
Stir all ingredients together. Cover, and increase heat to med-high. Simmer/cook 30-40 minutes, stirring occasionally so that the sauce doesn't burn on the bottom.
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4
Add about 1/3 of the bottle of merlot. Add the cheese. Stir, reduce heat slightly and let that cook uncovered for another 15-20 min, stirring occasionally.
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5
Taste and determine if you need salt, and add to taste. For salt with a little tang, add some more cheese, if you have it. Let simmer another 15 minutes uncovered, stirring occasionally.
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6
During the last simmering stage, cook your pasta.
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7
Serve over pasta (1 ladleful is gracious plenty). Extra sauce can frozen for up to a month. To reheat, let simmer on low uncovered, stirring frequently so the sugar in the merlot doesn't burn.
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8
*Spicy alternative: For a spicier sauce, use shiraz in place of merlot and add 2 tsp of dried red pepper flakes.
