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* | 2 tbls. olive oil |
* | 1 small onion, finely chopped |
* | 1 clove garlic, minced |
* | 28-oz. can crushed tomatoes |
* | 1 tbls. tomato paste |
* | 1/3 cup red wine |
* | 1/3 cup water |
* | 1/2 tsp. sugar |
* | 2 tbls. fresh basil, chopped |
* | 1 tsp. dried oregano |
* | Salt and freshly ground black pepper to taste |
1 | Heat olive oil in a large saucepan. Add onion and garlic and saute over medium heat until softened and onions are translucent. | ||||
2 | Add tomatoes, paste, wine, water, sugar, basil and oregano and stir to combine. Reduce heat, cover and simmer over low heat 25-30 minutes, stirring occasionally. Taste and season with salt, pepper and additional sugar if necessary. (Can be made ahead and refrigerated 2-3 days.) | ||||
3 | Serve over pasta. | ||||
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