2  can  Whole Tomatoes [ground]
 1  can  Tomatoes [diced]
 1  tbl  Salt
 ½  tbl  Black Pepper
 2  tbl  Dried Basil
 3  tbl  Oregano
 ½  cup  Carrot juice
 ½  cup  Whiskey
 2  cup  Red Wine
 2  cup  Chicken Stock
 4 clove Fresh Garlic [crushed]
 ¼  cup  Olive Oil
 ¼  tsp  Red Pepper flakes
 
 

Heat 1/8 cup olive oil in large stock pot, saute garlic until light golden brown.

Add tomatoes and chicken stock, red wine, whisky, and carrot juice.  Mix well.

Add basil, oregano, salt, pepper, and red chili.

Bring to a boil, then place lid on stock pot and turn heat to low.

Cook for approximately 3 hours, stirring every ½ hour.

Note:  Left over sauce may be frozen.