Mom grew up in Pittston, PA, near many Italian families and learned Italian cooking from them. This recipe is inspired from that time.
In a skillet on med-high heat add the olive oil and heat until shimmering.
Add the onion and green pepper and cook until just tender.
Add the garlic and cook until fragrant, about 30 seconds.
Remove from heat and stir in the basil and oregano.
In a large pot add all of the remaining ingredients.
Pour the veggies and spices from the skillet into the pot.
On Medium heat, bring the pot to bubbling.
Turn down the heat to low and simmer for at least 1-3 hours stirring as needed so the sauce doesn't stick to the bottom of the pot.
Add a little water if sauce gets too thick.
Chef's notes: You can adjust the garlic to your taste, or the size of the cloves. If adding meat balls, get the sauce to the bubbling point before adding the meatballs. You may leave out the wine if you wish, but if does give a nice layer to the flavor. You may also adjust the Sugar, if you prefer a sweeter sauce. Use a good brand of tomatoes. You can tell difference. Sauce will freeze well. Original recipe credited to Della Garretson Hoover.