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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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This comes from the net where it got rave reviews so I'm putting it here for safe keeping. Sounds very interesting, I haven't tried it yet but plan to very soon. If someone makes it before I do, please tell me how it works for you. Ingredients:
1 tablespoon olive oil |
1 tablespoon sugar |
3 medium onions, chopped (3 to 4) |
1/2 cup dry red wine |
6 garlic cloves, crushed with the blade of a knife |
2 (28 ounce) cans crushed tomatoes |
2 (6 ounce) cans tomato paste |
2 teaspoons oregano |
1/2 teaspoon dried basil |
1/2 teaspoon thyme |
1/2 teaspoon marjoram |
1 pinch crushed red pepper flakes (to taste) |
salt and pepper |
1 tablespoon extra virgin olive oil |
Directions:
1. Heat oil in a Dutch Oven over medium heat. Add chopped onions and 1 tablespoon sugar. Sauté onions for 30-45 minutes, or until sweet and caramelized.
2. As the pan dries while onions are cooking, add red wine as needed. Once onions are done, continue to add the rest of the ingredients.
3. Stir until well-combined. Simmer over low heat for 4-6 hours (you can simmer for less, but I would simmer for at least 1-2 hours). Stir often to keep the sauce from burning or getting overcooked.
4. Makes about 9 cups of sauce.
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