Serving: 8 pizzas

Ingredients

2 tablespoons of butter

2 tablespoons of olive oil

28oz of San Marzano tomatoes (I use Cento San Marzano peeled tomatoes).

1 tablespoon of minced garlic

1 medium red bell pepper chopped

1 stalk of celery chopped

2 teaspoons of dried oregano

2 teaspoons of dried parsley

2 teaspoons of dried basil

1 teaspoon of sugar

1 teaspoon of black pepper

2 teaspoons of fennel seed

2 bay leaves

1 – 2 teaspoons of salt

1 tablespoon of dried basil

3 tablespoons of parmesan cheese

½ bottle of merlot wine

 

Instructions

Melt oil and butter in a skillet. Add garlic and cook for 30 seconds until fragrant. Add celery and red bell peppers, mix and cook for about 10 minutes (until they seem transparent).

Add the San Marzano tomatoes. You can either puree them before adding them in the skillet or use an immersion blender. Add the wine and all the remaining ingredients and bring to slow simmer. It should take about 30 minutes. You can remove the bay leaves before applying the sauce in the pizza.

Make sure to not use too much sauce on the pizza.