1 tablespoon olive oil
3/4 cup chopped onion
3 cloves garlic, minced
1/3 cup red wine
1 28-oz. can whole tomatoes (San Marzano variety are best), chopped
1 tablespoon fresh Italian flat-leaf parsley, chopped
½ tablespoon fresh basil, chiffonade
salt & pepper to taste
In a heavy saucepan, heat the olive oil and add the onion. Sauté until translucent. Add the garlic and cook for another minute or so. Add the red wine, deglazing the pan on a higher heat for a few minutes. Reduce the heat and add the tomatoes, parsley and basil. Simmer for about 20 minutes, add the salt and pepper to taste. Serves 6.
Email
Facebook
Google
Twitter
Favorites
More
Advertisement