Rustic Marinara Sauce

Ingredients

• 1/2 cup olive oil
• 2 white onions, diced
• 8 cloves garlic, minced
• 1 (28 ounce) can petite diced tomatoes
• 1 (28 ounce) can diced tomatoes
• 1 cup dry white wine
• 1 (6 ounce) can tomato paste
• 1 tablespoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon white sugar
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 3 bay leaves
• 1 cup freshly grated Pecorino-Romano cheese, divided
• 3/4 cup chopped fresh basil
• 1/2 cup chopped fresh parsley

Directions

Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes. Add garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes more.

Mix petite diced tomatoes, diced tomatoes, white wine, tomato paste, oregano, salt, sugar, black pepper, red pepper flakes, and bay leaves into onion mixture; reduce heat to low, cover Dutch oven, and simmer, stirring occasionally, until flavors blend, about 1 hour.

Remove Dutch oven from heat. Add 1/2 cup Pecorino-Romano cheese, basil, and parsley into into sauce; stir until cheese melts, about 5 minutes. Discard bay leaves. Sprinkle remaining cheese over sauce when serving.