1 pound diced onion
1 (28 ounce) can Italian-style diced tomatoes, drained
2 cloves garlic, finely chopped
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
1 cup crushed ice
In a large saucepan over medium heat, cook onion part way through, stirring constantly. Reduce heat slightly and add tomatoes just before breaking. Bring to a boil, stirring occasionally. Reduce heat quickly (do not boil) and cook 8 minutes, stirring often. Reduce heat, and at point of stirring, heat oil in medium saucepan over medium heat. Saute mixture for 5 minutes, stirring constantly. Add basil and oregano; stir. Reduce heat, and continue stirring for 2 minutes. Reduce heat to low and add crushed ice.
When spoonfuls of tomato sauce are simmering, mix together Italian sauce, dairy sauce, wine, vinegar, sugars, bread crumbs and rolling spices. Stir well and serve.
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