Here's what I'm using:
- 16oz crushed tomatoes
- 1 head of garlic
- 1/2 cup red wine
- Parmesan cheese
- Basil
- Oregano
- Salt
- 1/4 cup olive oil
I start by lightly cooking the garlic cloves in olive oil until they brown. Then I add the tomatoes, followed by the wine, oregano, salt, basil, and cheese. I then slow cook everything for about an hour.
The sauce is turning out kind of watery though. How I can thicken it into a proper hearty Italian pasta sauce?