A savory, earthy and a tiny spicy, sauce. Increase the black and red pepper for more heat. Skip black pepper for less heat and use no black or red pepper for zero heat.
- 1 tablespoon Olive oil
- 1/4 cup chopped white onion
- 1 teaspoon minced garlic
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/8 teaspoon red pepper flakes
- Freshly ground black pepper, to taste
- 1/4 cup red wine
- One 15 ounce can of tomato sauce*
- 2 tablespoons chopped fresh basil. Chop extra if you like to top your dish with fresh basil like I do.
Sauté onions and herbs until golden (hold basil). Add in wine, deglaze and cook down. Add tomato sauce and basil, bring to boil. Reduce heat. Simmer 10 to 15 minutes.
* Substitue a 6 oz. can of tomato paste. Add water until you reach your desired thickness. You’ll want to simmer longer to help bring down the acidity of the tomato paste. You can also add in mushrooms or bell peppers to the herbs and onions before the sauté if desired.