This is one of the first recipes I learned how to make. I’ve adapted it and updated it along the way to make it better. It’s great over pasta or for making other dishes like lasagna and eggplant parmesan.1 yellow onion, finely diced.
1 clove garlic, minced
2 tablespoons olive oil
16 oz canned tomatoes
1 small can tomato paste
1 teaspoon sugar
1/4 cup red wine
salt, pepper, dried basil, oregano and thyme.
1. Sauté onion and garlic in olive oil until onion is soft, or for about 4 minutes. Make sure to stir it around because the garlic can burn.
2. Add the rest of the ingredients. You can add the salt, pepper and dried herbs to taste. I like to put in the most basil. I usually put in about half as much oregano as basil and about half that much of thyme.
3. Simmer on low heat, stirring occasionally, for 15-20 minutes until flavors come together, the sauce is thicker and the tomatoes are soft.