10 cans 28-29oz tomato puree
250ml of oil
300ml red wine
1/2 tsp Ground Savory
1/2 tsp Ground Sage
2 tsp Rosemary
2 tsp Marjoram
2 tsp Thyme
2 tsp Black Pepper
1 Tbsp Crushed Red Pepper
1 Tbsp Garlic Powder
2 Tbsp Kosher Salt
2 Tbsp Onion Powder
3 Tbsp Sugar
1/4 cup Grated Parmesan
6 Tbsp Oregano
4 Tbsp Basil

Put puree in 12 qt stainless pot, whisk in wine, oil, and seasonings. Reduce on low until it’s down to about 8 qts.