Happy Monday everybody!!
I hope your weekend has been relaxing and enjoyable!!
For today’s main dish, I’m doing something a little bit different. Instead of showing you a meal, I’m going to show you a portion of meal….but it’s also a MAIN ingredient in many of my recipes.
This red sauce can be used in many ways! I use it for spaghetti by adding a little bit of ground beef to it. It also gets used on pizzas that we make here in the Sewell house. It’s GREAT in homemade lasagna and baked ziti. Basically, you can use it anywhere you would use jarred spaghetti, marinara, or pizza sauce.
And really, when it comes to pasta sauces, there’s just nothing like homemade.
Here’s what you need to get started.
Whenever I make this, I ALWAYS triple the recipe so that I use the entire bottle of Merlot. It makes a huge pot full as you will see so I stock up my freezer.
It’s really really simple.Finely dice a large red onion.Measure out 3/4 cup of olive oil and pour it in your pot. Add in the onion and about 6 cloves of garlic, minced.Cook this until the onion is soft and translucent. Do NOT burn the garlic!! You can even start your onion cooking before adding in the garlic. Burnt garlic equals starting over!!
Add oregano and bay leaves.
Cook another minute or two and add the crushed tomatoes, 6 tablespoons of honey, salt and pepper and the entire bottle of red wine (that should equal 3 cups). Bring this to a simmer, reduce the heat to low and cover leaving the lid slightly ajar. Cook for at least 30 minutes but I like to go an hour or so. Stirring occasionally.Give me a loaf of french bread and I’m good for a while!!
Ladle the leftovers into freezer bags and lay flat to freeze. We love love LOVE this!!
3/4 cup olive oil
1 large red onion, diced
6 cloves of garlic minced
4 1/2 teaspoons oregano
6 bay leaves
6 28 oz cans crushed tomatoes
3 cups (1 bottle) red wine
6 tablespoons honey
salt and pepper to taste.
Saute onion and garlic in olive oil in a large heavy pot. Saute until onions are soft. Do NOT burn the garlic. Add oregano and bay leaves. After another minute or two, add tomatoes, honey, salt and pepper, and wine. Bring to a simmer. Cook over low heat slightly covered for 30 minutes or longer.