Authentic Italian Red Sauce

3-4 TBLSP extra virgin olive oil
4-8 fresh garlic cloves **NOT garlic powder**
1 (29 oz) can of tomatoes (you can add another 14 oz can if you desire a milder sauce)
1/4 cup tomato paste
1/4 cup fresh basil, or as much fresh basil you desire **NOT dried basil**
1 tsp Better Than Boullion, beef flavor OR 1 beef bouillon cube
Mild cayenne pepper to taste **OPTIONAL** Not too much and not if kids are eating it. You can always add it to your own plate.

The secret to making it perfectly is to use the correct ingredients and, more importantly, you have to make it with love. Don't ever cook this when you're angry; it doesn't turn out right.

Blend up the tomatoes from the can so they are a fairly smooth consistency. Mince garlic with mincer and put in sauce pan with olive oil. don't be shy with the garlic. I use about 8 medium cloves. You'll think it's too much, but it's not. It really gives the sauce that kick. Turn on heat just until the garlic starts to really sizzle. Do not overcook the garlic. Do not let it turn color. It will loose its flavor and turn bitter. Add tomatoes to garlic and olive oil. Bring to a simmer. Add tomatoe paste, bouillon, fresh basil and cayenne pepper. Bring to a simmer. Let cook a minute or two. Enjoy!!!! This does not need to cook a long time. It will actually loose its pungent flavor if you do. This sauce will store for a long time sealed properly and kept in the refrigerator.

The sauce is very good on many things: zucchini and onions sauteed in clarified butter and sea salt; thinly sliced cabbage (to resemble fettuccine) lightly steamed; spaghetti squash; baked potato; onion, carrots and yellow squash sauteed; buttered brown rice with cayenne on top, sauteed chicken or beef strips; for just a few