1/4 cup olive oil
2 medium yellow onions, thinly sliced
2 large cloves garlic, minced
1 green pepper, diced
1/2 cup fresh parsley leaves, chopped
1 large can (35 oz.) Italian-style tomatoes
1/3 cup Italian tomato paste
1 cup water
1/2 cup dry red wine
2 tablespoons red wine vinegar
4 teaspoons granulated sugar
1/2 teaspoon freshly ground pepper
3/4 teaspoon salt
1 large bay leaf
1/4 teaspoon each: dried thyme, crushed dried basil leaves, ground cumin
1/8 teaspoon crushed red pepper pods
Heat olive oil in a large saucepan. Add sliced onions and sauté them over medium heat about 2 minutes. Add garlic and stir, separating onion slices for about 4 minutes longer, until onions are soft, but not browned. Add parsley, tomatoes (including all their liquid), tomato paste and all other ingredients. Break up any whole tomatoes with a spoon.
Bring sauce to a boil, then reduce heat and simmer uncovered about 1-1/2 hours. Stir occasionally to prevent sticking. Adjust seasoning to taste. If the sauce is too sour, add a dash of sugar, acidity varies depending on the type of vinegar used.