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Prep Time: 40 Minutes Cook Time: 180 Minutes |
Ready In: 220 Minutes Servings: 4 |
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I got this recipe from Cooking Light August 2004. My family really enjoys this. Ingredients:
1 tablespoon olive oil |
6 cups chopped onions (about 3 medium) |
1 tablespoon sugar |
1/2 cup dry red wine |
1 tablespoon extra virgin olive oil |
2 teaspoons dried oregano |
1 teaspoon salt |
1/2 teaspoon dried thyme |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried basil |
1/2 teaspoon ground black pepper |
1/4 teaspoon crushed red pepper flakes |
6 garlic cloves, crushed |
2 (28 ounce) cans crushed tomatoes, undrained |
2 (14 1/2 ounce) cans diced tomatoes, undrained |
1 (12 ounce) can tomato paste |
Directions:
1. Heat oil in Dutch oven over medium heat; add onion and sugar. Cook 30 min or until golden, stirring occasionally.
2. Stir in wine; cook 1 min.
3. Add remaining ingredients.
4. Bring to a boil, reduce heat and simmer 3 hrs, stirring occasionally.
5. Enjoy!
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