Recipe

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• 28 oz crushed tomatoes
• 2 -3 garlic cloves, minced
• 1/2 small onion, diced (optional)
• 1 oz dry red wine
• 1 tsp dried oregano ( give or take 1/2 tsp)
• 10 -12 basil leaves, cut fine ( julienned)
• 1/2 tsp salt
• 1/2 tsp pepper
• olive oil , to fry garlic and onion

• 1 On low light, put tomatoes in saucepan.
• 2 In a frying pan, fry garlic in extra virgin olive oil, just enought to coat the pan. Once they start to sizzle, add to tomatoes and stir. If using the onion, saute in olive oil as well and add to tomotoes and stir.
• 3 Add wine to frying pan and scrape pan with a wood spoon. Once wine starts to boil, about 30 seconds, add to tomatoes and stir.(Be careful, do this on a low light or shut the gas off).
• 4 Once the gravy starts to bubble, add and stir oregano, then the basil, then season with salt and pepper.
• 5 Simmer on low light for about 45 minutes, stirring frequently.
• 6 The sky is the limit, serve over any pasta you wish. Can be used in lasagnas and parmigianas too.Leftovers can be frozen for up to 3 weeks.