Here’s the recipe without the code formatting that makes it impossible to read:

Ingredients:

• 4 - 28oz cans San Marzano Peeled Tomatoes (whole or blended depending on whether you like chunky or smooth, you can also blend 3 cans and add the last one whole for a mix) (tip for shopping for these: prefer DOP if you can afford it and also look for cans with the LEAST amount of ingredients, san marzano “style” is fine) (if the canned tomatoes you buy has calcium chloride added, PUREE IT. Calcium chloride essentially “embalms” the tomatoes making them firm and difficult to break down naturally, ie from heat)
• 1 - 6oz can tomato paste
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dry basil
• 1 tsp dry parsley
• 1 tsp dry thyme
• 1 tsp crushed red pepper
• 1 small/medium yellow onion. Minced.
• 1 head garlic. Minced.
• ½ cup extra-virgin olive oil (add between 3 tbsp to up to an entire cup, I like my sauce a bit oilier so I add more)
• ½ cup red wine (Cabernets or Pinot Noir) (optional)
• 1 tsp crushed red pepper
• 2 - 3 bay leaves
• Parmesan rind (optional)

Instructions:

1. Heat olive oil in a pot on medium-low. Then add the onions. Cook until onions are translucent.
2. Add garlic and sauté for 30-60 seconds. Stir constantly to keep garlic from burning.
3. Add tomato paste and stir until onion, garlic, tomato paste mixture is uniform.
4. Add all 4 cans of tomatoes into the pot. Add red wine, salt, crushed red pepper, black pepper and bay leaves. Mix well. Partially cover with lid, and simmer on LOW heat for 2+ hours. Stir every so often to avoid burning. Note: if using a parmesan rind, add it in this step and let it simmer with sauce until finished. Remove and discard rind when ready to serve.
5. Near the 2 hour mark, add basil, parsley and thyme. Remove bay leaves and discard. Mix and taste. Season with additional salt & black pepper if needed.