Step 1

Heat the olive oil in a large dutch oven or stock pot over med-high heat.

Step 2

Add the onions to the oil and cook until softened. Add the garlic and cook for one minute. Stir in the oregano and then add the vodka. Cook until reduced by half and then add the sugar, worcestershire sauce, tomato puree and crushed tomatoes.

Step 3

Stir the mixture until well combined, then slowly stir in the half and half. Season with the salt and pepper.

Step 4

Turn the heat to low and cover. Simmer for 10-15 minutes.