I start by cutting up the peppers cubed and strips its your choice I vary mine. I Cut up at least half of the onion, some scallions, all of the shallots a bunch of mushrooms, a little parsley and I use a few cloves of garlic i like to chop mine up. Heat up a sauce pan medium heat and I splash in some Olive Oil or some garlic oil. Add all the ingredients and lightly season with oregano, basil, parsley,salt & pepper (all dry ingredients) I splashed some Sam Adams in during the saute process. Stir occasionally and cover I turn down the heat once it gets going and saute on low. I have no set time on this I'm usually cleaning up my mess and preparing for the sauce maybe 10 minutes or
I take a good portion of the remaining parsley, Basil, a few more cloves of garlic and chop them all up to be added to the sauce. preheat the sauce pan I'll splash some olive oil in the pan to help eliminate burning the bottom. When your saute veggies are ready pour them in the bottom of the sauce pan mix up and add all the cans of tomatoes and 2 cups of Sam Adams Ale.
Add a cup of Romano cheese and season with the dried basil, parsley, thyme, oregano salt and pepper stir sauce good and cover. I leave on high till its warm all the way through then I reduce heat to low and let simmer for a few hours. No set time on this either but I know the longer it goes the better it seems to be. I have let it simmer for 4-6 hours then canned the sauce in a wide mouth quarts. during this process I will stir the sauce and add some more dry ingredients during this process. I will add another cup of cheese in the last hour of the simmer as well.
Serve with meatballs, garlic bread & a salad and enjoy your meal. Want to know the secret to a good meatball add a little bit of your sauce to the meatball mix.