Heat a 5 ½- to 7-quart Dutch oven or heavy-bottomed stock pot over medium heat until hot. Add olive oil, swirling to coat. Add the garlic and onions and sauté until the onions are translucent. Keep the heat on medium and adjust as you cook because you don't want to brown them.
Add the red wine and cook for about 2 minutes, stirring with a flat wooden spatula until the wine has reduced slightly.
In a separate bowl, squeeze the whole tomatoes to break them up. I do this in the sauce pot to save cleaning a bowl. If you choose to do the same, do it before adding the chicken stock so you don’t have to worry about splashing! 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 reduce for the last half 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. Add kosher salt to taste.
Towards the end of your cook time, 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 of granulated sugar to counterbalance that acid. I find it really varies by batch and the quality of the tomatoes
Serve over your favorite pasta, or cool and store it for later use.
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Notes
Technique - When serving this red wine sauce with pasta, add a splash of pasta water to help bind the sauce to the pasta. Storage – Store leftover tomato sauce in an airtight container in the fridge for 3 to 5 days. You can also freeze this sauce for around 3 to 4 months. Yield: Approximately 8 cups