I had some leftover red wine (thanks, Ashley!) so we decided to try out this pasta sauce from the May 2004 issue of Cooking Light. We didn't make any changes, other than halving the recipe (and still having tons leftover to freeze), and adding extra red pepper. It was very tasty! We agreed that even though it took a long time to cook (3 hours!) it was worth it. We would make this again (after we finish the leftovers), as long as we had some extra red wine laying around. I don't think we would go out and buy wine specifically for this sauce.
Dry red wine intensifies the well-blended flavors in this lusciously seasoned tomato sauce--magnifico! Serve over your favorite pasta.
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
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.
Yield: 9 cups
Photo added November 9, 2008: