red sauce for spaghetti

15 Mar

Variation of this recipe, and delicious. I used fresh basil because I had it, and cut the red pepper to 1/4 tsp (could omit). Also, I think I will use another can of crushed tomatoes instead of the can of diced tomatoes, and chop the onion more finely, for a less chunky sauce.
* 1/4 cup extra virgin olive oil
* 1/4 teaspoon crushed red pepper flakes
* 1 large onion, finely chopped
* 6 garlic cloves, minced
* 2 (28 ounce) cans crushed tomatoes
* 1 (6 ounce) can tomato paste
* 1 (8 ounce) can tomato sauce
* 2 tablespoons sugar
* 1 cup red wine (merlot or cab is best, I think)
* 1/2-1 bunch fresh basil (or 2 Tbsp dried)
* 1 -2 tablespoon dried oregano
* 1 teaspoon kosher salt
* 1/4 teaspoon fresh ground pepper

Total Time: 3 1/2 hrs

In a large pot over medium high heat, heat olive oil and red pepper flakes (if using), and stir for approximately 1 minute.
Lower heat to medium and add onion, saute until onion begins to be translucent.
Add garlic and saute for additional 2 minutes. Add remaining ingredients. Cover and simmer on low heat for 2 hours.
Taste test after 2 hours and add more wine if too thick and re season as desired.
Simmer, covered, for an additional hour.


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