Recipe

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• 1 medium onion, chopped
• 1/2 cup olive oil
• 2 garlic cloves, minced
• 1 cup dry red wine
• 2 (28 oz) cans tomato puree
• salt
• fresh ground pepper
• 10 fresh basil leaves

• 1 In a medium skillet, cook the onion in the oil over medium heat, stirring occasionally, until tender but not browned, about 10 minutes.
• 2 If the onion starts to color, add a tablespoon or two of water and lower the heat slightly.
• 3 Stir in the garlic and cook for 2 minutes.
• 4 Add the wine and bring to a simmer.
• 5 Pour the mixture into the slow cooker.
• 6 Add the tomato puree and salt and pepper to taste.
• 7 Cover and cook on HIGH for 2 hours or on LOW for 4 hours, or until the sauce is thick.
• 8 Just before serving, tear the basil into small pieces and stir it into the sauce.
• 9 Refrigerate for up to 3 days or freeze for up to 6 months.