1. Saute onions and garlic in olive oil with 1/2 tsp salt until onion is clear. add spices. Transfer to saucepan and add tomatoes, water, tomato paste and wine. Add remaining salt. Cover and simmer of 1/2 hour or longer. Several hours is best.
Sauce can be left in chunky form or you can puree all or part of it.
Note: Hot spices tend to get hotter as they cook. It is recommended that you add the cayenne a little at a time, so the degree of hotness is to your tolerance.
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