INGREDIENTS
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olive oil - 1/4 cup
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butter - 1/4 cup (60 g)
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onions - 4 - 6, white, cut into thin rings
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garlic - 2 heads, peeled and sliced as thinly as possible
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Italian tomatoes - 2 96 oz (2.5 k) cans
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sugar - 1/3 cup (70 g) you can also use shredded carrots, but they will add an orange hue to the sauce
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tomato paste - 3 tbsp, Italian triple concentrate
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Italian herbs - 4 - 6 tbsp or use only shredded fresh basil