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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 5 |
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This recipe was given to me by my friend Julie. She doubles the recipe and actually cans it in mason jars which she gives to family & friends as hostess gifts. When I made it I tripled it and I would fill jars 3/4 of the way and freeze them. I have also made it with cream sherry. We serve it over whole wheat angel hair pasta. Yum. Ingredients:
2 tablespoons olive oil |
1 large sweet onion (chopped) |
1 garlic clove (minced) |
28 ounces italian crushed tomatoes (canned) |
6 ounces tomato paste |
28 ounces water |
2 teaspoons italian seasoning |
1 teaspoon sugar |
1/2 cup burgundy wine |
salt & pepper (to taste) |
Directions:
1. Saute onion and garlic in olive oil until tender (not brown).
2. In large dutch oven place all ingedients mixing well.
3. Bring to boil; reduce to low and simmer for 2-hours; stirring occasionally.
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