1 sweet onion
2 cloves of garlic
One 28 ounce can of tomato sauce
One 16 ounce can of cannelloni beans
One 15 ounce can of beef broth
1 cup of red wine
1/2 teaspoon of red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1 pound of pasta (spaghetti)
2 tablespoons of olive oil
Dice the onion into small pieces – so small that 5 or more pieces could fit onto your fingernail. Dice 2 cloves of garlic into pieces the same size or smaller than the pieces of onion. Tip: To dice the garlic, lay the blade of your knife flat on top of each garlic clove. Press down onto the blade so it flattens the garlic clove. Then proceed with dicing/chopping the garlic.
On your stove, heat a large pot at about medium. Add 2 tablespoons of olive oil to the pot along with the onions and cloves of garlic that you have already chopped up. Saute the contents of the pot until golden brown.
Add, to the pot, your cans of tomato sauce (28 ounces,) cannellini beans (16 ounces,) and beef broth (15 ounces) along with 1 cup of red wine, 1/2 teaspoon red pepper flakes, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon sugar.
Note: My Dad adds the 1/4 teaspoon of sugar to reduce the acidity of the “sauce.”
Once all the ingredients are in the pot cooking, begin to boil water separately to cook the pasta in. Before