I make this sauce quite often and my family always says “it is so good, how did you make it?” I never have an answer, as I just add this, a little of that, a pinch of this. There is no recipe for this people! So this time, I actually took note and measured each ingredient.
After my Star enjoyed this dish he said “did you cook this in the $80 pot?” “No, I said, I cooked it in the $70 pot.” OK, let me explain this pot. I have always wanted a Le Creuset pot, but never wanted to spend $145! So, we were at Marshall’s a few months ago and I saw the Le Cruset for $125, Ugh..and then I saw another brand Chantal for $70, so I bought it! My family jokes with me about it and says “oh, this dish must have been cooked in the $70 pot, because it tastes so good.” Ha! Yes, it does. It was a great investment and it is also pretty!
2 Cloves garlic, minced
1/4 Teaspoon red pepper flakes
1/4 Cup of red wine (any kind you have on hand, I used Shiraz)
1 29 oz. can tomato sauce
1 Can tomato paste
1 Tablespoon dried basil (or fresh, I didn’t have any on hand today)
1/2 Teaspoon onion powder
1 Tablespoon of sugar
Pinch of salt
Freshly ground pepper (to taste)
Saute garlic and red pepper flakes in a little bit of extra virgin olive oil.
Deglaze the pot with wine.
Add tomato sauce, paste, basil, onion powder, sugar, salt and pepper.
Let it simmer on low for a few hours so the flavors can develop. Serve over pasta with some freshly grated parmesan cheese.