Prep 10 mins
Cook 1 hr
Here is a recipe for a basic tomato sauce made with red wine- great for cheese-filled pastas and relatively easy to make. My fiance also believe this recipe could be prepped in a crockpot and left to sit all day, but I haven't tried that. See the Directions for an alternative spicier version. Enjoy!
- 2 (28 ounce) cans whole tomatoes (can be pre-seasoned if you like)
- 2 (6 ounce) cans tomato paste
- 6 -8 whole garlic cloves, peeled and chopped
- 1 large yellow onion, coarsely chopped
- 1⁄4 cup sun-dried tomato, chopped
- 2 -3 tablespoons extra virgin olive oil
- 3 -4 sprigs fresh basil leaves, finely chopped
- 1 -2 tablespoon dried oregano
- 1 -2 tablespoon dried parsley
- 1 -2 tablespoon dried Italian seasoning
- salt, to taste
- 1⁄4 cup freshly grated pecorino romano cheese
- 1 (750 ml) bottle merlot
- In a large pot, sweat the chopped onions and garlic in the olive oil over med-low heat.
- Add the peeled tomatoes, crushing them with your hands one by one into smaller chunks. Be careful- they squirt all over the place! Make sure to pour in all the liquid in the cans as well. Add all ingredients except salt, cheese, and wine.
- Stir all ingredients together. Cover, and increase heat to med-high. Simmer/cook 30-40 minutes, stirring occasionally so that the sauce doesn't burn on the bottom.
- Add about 1/3 of the bottle of merlot. Add the cheese. Stir, reduce heat slightly and let that cook uncovered for another 15-20 min, stirring occasionally.
- Taste and determine if you need salt, and add to taste. For salt with a little tang, add some more cheese, if you have it. Let simmer another 15 minutes uncovered, stirring occasionally.
- During the last simmering stage, cook your pasta.
- Serve over pasta (1 ladleful is gracious plenty). Extra sauce can frozen for up to a month. To reheat, let simmer on low uncovered, stirring frequently so the sugar in the merlot doesn't burn.
- *Spicy alternative: For a spicier sauce, use shiraz in place of merlot and add 2 tsp of dried red pepper flakes.