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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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In local paper with beef tendorloin as the meat, but can be used with chicken, pork! Enjoy, it was good! Ingredients:
1 cup dry white wine |
4 teaspoons fresh parsley, minced |
2 teaspoons fresh basil, chopped |
2 teaspoons fresh oregano, chopped |
1 bay leaf |
1 pepperoncini pepper, chopped |
2 tablespoons olive oil |
1 yellow onion, diced |
2 cloves garlic, minced |
1 1/2 cups canned crushed tomatoes |
Directions:
1. Simmer the wine in a small saucepan over medium-high heat until reduced by half, 4 to 5 minutes.
2. Remove from the heat and add the herbs and pepperoncini.
3. Set aside to steep for 30 minutes before preparing the rest of the sauce.
4. Heat the oil in a saucepan over medium-high heat.
5. Add the onion and garlic and saute, stirring often, until light golden, about 5 minutes.
6. Add the crushed tomatoes and simmer for 5 minutes more.
7. Remove the bay leaf from the wine mixture and discard it.
8. Add the wie mixture to the pan with the tomatoes and contine to summer for 5 minutes.
9. Remove from the heat, set aside.
10. Either cook your meat in a pan, or put in oven with sauce.
11. Enjoy!
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