Summary
Yield | |
---|---|
Source | Amy Erickson (1997) |
Prep time | 15 minutes |
Cooking time | 30 minutes |
Total time | 45 minutes |
Ingredients
1 clv
garlic, minced 1
onion, large (chopped) 2 T
olive oil 1⁄2 c
parsley, fresh (chopped) 2 cn
Italian plum tomatoes (16 oz. cans) 1 cn
tomato paste (6 oz.) 1 cn
tomato sauce (8 oz.) 1⁄2 c
red wine 1 t
basil leaves 1 t
salt 1⁄2 t
pepperInstructions
Sauté garlic and onion in the oil until soft, but not browned. Add all other ingredients. Stir and simmer, uncovered, for 20 to 30 minutes, or until thickened.
Notes
Good as the sauce in recipes for manicotti, lasagne, etc. or simply poured over plain pasta.