Red Red Red Sauce

Red, Red, Red Sauce

Yield: 6 cups
Prep Time: 10 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 30 mins

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Ingredients

Sauté:
• 3 tbsp extra virgin olive oil
• 1 yellow onion, diced
• 1 whole garlic bulb, finely minced
• 1 tbsp oregano, dried
• 1 tbsp Italian seasoning, dried
• 3 tbsp fresh basil, minced
• 1 tsp black pepper
• 1 tsp salt

Reduce:
• 1/2 cup dry red wine
• 2 tbsp sugar

Simmer:
• 28 oz crushed tomatoes (canned)
• 28 oz Italian-style diced tomatoes (canned)
• 1/2 cup pasta water
• 2 bay leaves
• 1/2 tsp red pepper flakes

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Instructions
1. Sauté: Heat olive oil in a large skillet over medium-high heat.
2. Add onion and sauté for 2–3 minutes until softened.
3. Add garlic and oregano. Cook 30 seconds to 1 minute, stirring so garlic doesn’t burn.
4. Add Italian seasoning, basil, pepper, and salt. Cook another 30 seconds until fragrant. Reduce heat to low.
5. Reduce: Add wine and sugar. Stir and let simmer for 3–5 minutes to reduce.
6. Simmer: Add crushed tomatoes, diced tomatoes, pasta water, bay leaves, and red pepper flakes. Stir well.
7. Simmer on low heat for at least 1 hour, until sauce thickens to your liking.
8. Remove bay leaves.
9. (Optional) Blend for a smooth sauce, or leave it chunky.

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