Recipe by rochsann
This is a very easy pasta sauce, especially nice to make on busy nights. The basic recipe was adapted from the "Bon Appetit" November 2002 issue. The balsamic vinegar raises the sauce to a level above ordinary. It's a good sauce to play around with to make it your own.
Top Review by AstroSkirt
A really good basic sauce. We didn't have red wine so we just skipped that and added a pinch of sugar, some red pepper flakes to give it spice and an 8oz can of sauce. Also used fresh basil instead. Will def make it again.
- 2 tablespoons olive oil
- 1⁄2 cup onion, chopped
- 2 cloves garlic, finely chopped
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 tablespoon balsamic vinegar
- 1⁄2 cup dry red wine
- 1 teaspoon dried basil