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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe goes with Spinach and Cheese Ravioli Ingredients:
2 teaspoons olive oil |
1 cup finely chopped onion |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon crushed red pepper |
2 bay leaves |
1 garlic clove, minced |
1/2 cup water |
1/2 cup dry white wine |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped |
Directions:
1. Heat oil in a medium saucepan over medium-high heat. Add onion; saute 4 minutes. Add oregano, basil, red pepper, bay leaves, and garlic; saute 1 minute. Stir in remaining ingredients; bring to a boil. Reduce heat, and simmer 20 minutes.
2. Note: You can refrigerate the remaining sauce in an airtight container for up to 1 week and use it again.
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