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|Tomato Sauce with Red Wine
|Recipe contributed by Joe Barracato
- 2 1/2 tablespoons extra virgin olive oil
- 3/4 cup red wine (merlot or chianti)
- 2 medium onions, finely diced
- 4 garlic cloves, diced fine
- 1/4 teaspoon red pepper flakes (or to taste)
- 1-2 medium carrots, peeled and finely diced
- 4 large leaves fresh basil torn up into pieces or 2 tablespoons dried basil
- 1 28 ounces can with juice, Italian crushed tomatoes
- 1/4 cup grated parmesan cheese
- 1 (16 ounce) can tomato paste
- 2 cups water
- Salt and black pepper, to taste
- 1 bay leaf
- Fresh parsley (or more basil leaves chopped, for garnish when serving)
Makes three 24 ounce jars.
- Heat the olive oil in a large pot over medium-high heat. Add the onions and carrots and sauté until the onions are translucent.
- Add the salt, black pepper and red pepper flakes, then the wine, canned tomatoes with the juice and tomato paste and water. Mix well, bring to a boil, lower heat to low and continue to cook at a simmer for 15 minutes.
- Add basil and bay leaf , and simmer uncovered for 25 minutes, stirring occasionally.
- Add the garlic and cheese. Stir to blend continue to simmer on low for 45 minutes more or until desired thickness.
Taste - Add salt and black pepper to taste as needed.
Remove the bay leaf.
- Sprinkle the chopped fresh parsley or basil to garnish and serve over pasta or simply serve dip for garlic knots.
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