Serves 10-12

4- 28 oz cans of DiNapoli peeled plum tomatoes with basil
1- 8 oz cube of Plugra butter-salted
5- whole garlic cloves
4- small onions peeled and cut in half
10- large basil leaves (fresh)
1/3 cup red wine
1 t. crushed red pepper flakes
3 T. brown sugar
Kosher Salt

Put all ingredients, except salt and sugar, in a large sauce pan (4 quart). Bring to a simmer and lower heat to low and cook for 45 min. Increase heat slightly and cook for an additional 30 minutes. Let cool and blend ingredients with an immersion blender. Add sugar and salt to taste. Best if made one day in advance of serving. Reheat to a simmer and serve with meatballs.
(Slight rendition of Marcella Hazan’s Famous 4-Ingredient Tomato Sauce)