• 2 28-oz cans crushed tomatoes
• 3 12-oz cans tomato paste
• 1 green bell pepper chopped
• 1 large red onion minced
• 1 stalk celery minced
• 2-3 cloves minced garlic
• 1 tbsp salt
• ½ tsp pepper
• 1 tbsp oregano
• 2 tsp chili powder
• 1 tsp paprika
• 1 tsp red pepper flakes
• ½ handful parsley, dried or fresh

Pre-heat stockpot over medium-low heat

1. Add crushed tomatoes and tomato paste and mix well
2. Add bell pepper, red onion, celery and garlic and stir
3. Sprinkle salt, pepper, oregano and chili powder over mixture and stir
4. Add crushed red pepper
5. Stir in parsley
6. Mix all ingredients well
7. Cover pot 3/4 of the way to allow steam to escape
8. Let simmer on low for 8-10 hours