Tomato and Red Wine Sauce |
|
 |
Prep Time: 20 Minutes Cook Time: 220 Minutes |
Ready In: 240 Minutes Servings: 10 |
|
In 'The Italian Slow Cooker' by Michele Scicolone Ingredients:
1 medium onion, chopped |
1/2 cup olive oil |
2 garlic cloves, minced |
1 cup dry red wine |
2 (28 ounce) cans tomato puree |
salt |
fresh ground pepper |
10 fresh basil leaves |
Directions:
1. In a medium skillet, cook the onion in the oil over medium heat, stirring occasionally, until tender but not browned, about 10 minutes.
2. If the onion starts to color, add a tablespoon or two of water and lower the heat slightly.
3. Stir in the garlic and cook for 2 minutes.
4. Add the wine and bring to a simmer.
5. Pour the mixture into the slow cooker.
6. Add the tomato puree and salt and pepper to taste.
7. Cover and cook on HIGH for 2 hours or on LOW for 4 hours, or until the sauce is thick.
8. Just before serving, tear the basil into small pieces and stir it into the sauce.
9. Refrigerate for up to 3 days or freeze for up to 6 months.
|
|