- 4 cans (6oz) tomato paste
- 10 ½ cups water
- 6 cloves garlic, peeled and whole
- 2 TBL sugar
- 1 TBL salt
- 1 tsp pepper
- 2 TBL parsley flakes
- 2 TBL oregano
- 1 TBL basil
- ½ cup red wine
- Add all of the ingredients in a 8quart stockpot.
- Turn on medium heat until boiling
- Turn down to low heat and simmer uncovered for at least 4 hours.
- Add meatballs in the last hour.