Ancient Blood sauce

8oz. can of Tomato Past
8oz. can of Tomato Sauce (just the plain canned sauce)
4 tsp flour
1 tbsp Dried Parsley
1/2 C Cheddar Cheese
1/2 C Pepper jack cheese
1 tsp Salt
Pepper to taste
1 tsp Dried Oregeno
2 tsp Garlic Minced fine
1/4 C Dark Brown Sugar
1 tsp Red Pepper Flake
1/4 C Ketchup
14oz. Milk

Pour tomato paste, sauce, Ketchup, and milk in pan, bring to bare simmer over medium heat. add cheeses slowly. 
once melted add Parsley, Oregeno, Garlic, Salt, and pepper flake, stir briskly with wisk.
Slowly add flour while wisking until completely incorperated.
Add the Brown sugar and let simmer for 5 minutes.
Serve immediatly or let cool and place in Airtight container and store in the fridge for up to 1 1/2 weeks