Ingredients
4 large fresh basil sprigs
4 large fresh parsley sprigs
1 large fresh rosemary sprig
1 large fresh sage sprig
1 bay leaf
1/2 C evoo
1 small onion, chopped
8 garlic cloves, chopped
4 anchovy filets, chopped
1 T tomato paste
1/4 C water
1 tsp dried crushed red pepper
1 cup dry red wine
4 28 oz cans whole peeled plum tomatoes with juice
1 large parmesan cheese rind
Preparation
Tie all herb sprigs and bay leaf together, set aside. Heat oil in heavy large pot over medium heat. Add onion and garlic; cook until beginning to soften, stirring often, about 5 min. Add anchovies, tomato paste and 1/4 C water; stir to dissolve tomato paste. Add hereb sprigs and bay leaf. Cook until mixture begins to turn deep brown, stirring often, about 10 min. Add crushed red pepper, stir 30 seconds. Add wine, stirring to scrape up any browned bits. Increase heat to high and simmer until wine is reduced by 1/2. Add tomatoes, 1 can at a time, using hand to crush tomatoes before adding to pot, then adding juice from cans. Bring sauce to boil; add parmesan rind. Reduce heat to low and simmer until sauce is reduced to 8 cups, stirring often, 1 1/2 to 2 hours. Discard cheese rind, herb sprigs, and bay leaf.
