Rustic Marinara Sauce

Ingredients

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

Instructions

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