2 lbs fresh plum tomatoes or other tomatoes in season
Olive oil to coat bottom of a large skillet
1 small onion, chopped fine
4 cloves garlic, minced (may be adjusted to suit your taste)
½ bunch fresh Italian flat leaf parsley, chopped fine
3-4 leaves fresh basil, chopped
1 Tbl dried oregano
¼ - ½ cup grated Romano cheese

Method:
Core tomatoes and put in a food processor or blender to crush. Do not over process to keep sauce chunky. Coat bottom of large skillet (or pot if doubling) with olive oil. Over low to medium heat add garlic and onions and sauté until translucent. Add crushed tomatoes. If the tomatoes are watery add a small can of tomato sauce and a small can of tomato paste to thicken to your liking. Stir, adding salt and cracked pepper to taste. Add oregano, basil, parsley, and Romano cheese. Reduce heat to low and simmer for one hour.

Plum tomatoes are less watery than other varieties and so are good for sauces, but any kind of tomato can be used. Whether you choose to seed the tomatoes before crushing and the kind of tomato used will affect the thickness of the sauce. This can be adjusted by adding canned sauce or simmering longer to reduce. Of course, good red wine can be added, as well as additional vegetables such as green peppers or celery.

This sauce is great for ravioli, spaghetti, manicotti, rigatoni and about anything else you can think of. To make a great Bolognese sauce, add ground beef or other meat. Get creative!