Friday, 18 October 2013

Red Wine and Rosemary Marinara Sauce

Red Wine and Rosemary Marinara Sauce

1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
3/4 cup dry red wine
2 tablespoons honey
2 tablespoons dried basil
2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon cracked black pepper
1 teaspoon Worcestershire sauce
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste

Step 1. Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 3 minutes. 

Step 2. Add the rest of the ingredients (wine through tomato paste). Bring to a simmer; cook 20 minutes or until thick. 

Step 3.  Whoops, that's it.  Serve over pasta and drink the rest of that bottle of wine. 

Adapted from a Cooking Light recipe from July 1997.

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