Dry red wine intensifies the well-blended flavors in this lusciously seasoned tomato sauce--magnifico!Serve over your favorite pasta.
Yield: 9 cups (serving size: 1 cup)
Ingredients
- 1 tablespoon olive oil
- 6 cups chopped onion (about 3 medium)
- 1 tablespoon sugar
- 1/2 cup dry red wine
- 1 tablespoon extravirgin olive oil
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried basil
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 6 garlic cloves, crushed
- 2 (28-ounce) cans crushed tomatoes, undrained
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 2 (6-ounce) cans tomato paste
Preparation
Heat oil in a Dutch oven over medium heat; add onion and sugar. Cook 30 minutes or until golden, stirring occasionally. Stir in wine; cook 1 minute. Add remaining ingredients; bring to a boil. Reduce heat, and simmer 3 hours, stirring occasionally.
Nutritional Information
- Calories:
- 169 (20% from fat)
Cooking Light, AUGUST 2004
No comments:
Post a Comment