The red wine adds an extra depth of flavor and a complexity to this sensational red pasta sauce!!
- 3 cups onion, finely diced
- 4 tablespoons garlic, minced
- 3 tablespoons olive oil
- ½ cup dry red wine (I used a reasonably priced Cabernet Sauvignon)
- 2 28 oz cans San Marzano tomatoes
- 2 6 oz cans tomato paste
- 2 cups chicken stock A great recipe for chicken stock [here]
- ¼ cup + 1 tablespoon fresh basil, minced
- 3 teaspoons fresh thyme
- 3 large pinches of Kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons dried oregano
- 1 teaspoon dried sage
- Heat a 5 ½ to 7 quart Dutch oven over medium heat until hot. Add olive oil, swirling to coat. Saute onions and garlic until the onions are transluscent. You don’t want to brown them.
- Add the red wine and stir with a flat wooden spatula until the wine has reduced slightly, about 2 minutes.
- Add all of your remaining ingredients, bring to a slow boil then reduce heat to low and simmer sauce, covered, for 4 to 8 hours; stirring occasionally. You can add more chicken stock if the sauce gets too thick. I like a thicker sauce, so I allow mine to reduced for the last hour with the top off.
- After about 2 hours, I like to taste the sauce to make sure it doesn’t need any additional seasoning.
- Towards the end of your cooktime, taste the sauce again to see if it is too acidic. If it is and that isn’t your thing, you can add 1 tablespoon granulated sugar to counterbalance that acid. I find it really varies by batch.
I like my pasta sauces thick, but if you don’t, just add more chicken stock to your liking and omit the step where I take the lid off the pot to cook it down. I do think thicker sauces are better for lasagna.
Recipe by American Heritage Cooking
Keywords: red wine, pasta sauce, italian herbs, pasta