Spaghetti With Classic Red |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Pasta for All Seasons Ingredients:
1 tablespoon olive oil |
1 yellow onion, chopped |
2 garlic cloves, minced |
1/4 cup tomato paste |
1 teaspoon sugar |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/4 cup dry red wine |
1 (29 ounce) can crushed tomatoes |
salt |
fresh ground black pepper |
1 lb spaghetti |
2 tablespoons minced fresh flat-leaf parsley |
freshly ground parmesan cheese |
Directions:
1. Heat the oil in a big saucepan over medium heat; add in onion and cook until soft, about 5 minutes.
2. Stir in the garlic, tomato paste, sugar, oregano, and basil; stir in the wine.
3. Add in the tomatoes, salt and pepper to taste; bring the sauce to a boil, then decreae heat to low and simmer for 20-25 minutes, stirring occasionally.
4. For a smooth sauce, pass it through a strainer to remove the solids, then return to the saucepan.
5. Keep the sauce warm over low heat.
6. Meanwhile, cook the spaghetti in a big pot of salted boiling water, stirring occasionally, until al dente, about 8 minutes.
7. When the pasta is cooked, drain it and place in a large serving bowl; add the sauce and toss gently to combine.
8. Sprinkle with parsley and a light dusting of cheese; serve immediately, with additional cheese to pass around the table.
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