Red Wine Basil Pasta Sauce

• Vegan
• Gluten free

• Produce

  • 5/16 cup Basil, fresh
  • 4 tbsp Garlic
  • 3 cups Onion
  • 2 tsp Oregano, dried
  • 1 tsp Sage, dried
  • 2 28 oz cans San marzano tomatoes
  • 3 tsp Thyme, fresh

• Canned Goods

  • 2 6 oz cans Tomato paste

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 3 large pinches Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup Red wine, dry

Found on americanheritagecooking.com

Description

Ingredients

• 3 cups onion, finely diced
• 4 tablespoons garlic, minced
• 3 tablespoons olive oil
• ½ cup dry red wine (I used a reasonably priced Cabernet Sauvignon)
• 2 28 oz cans San Marzano tomatoes
• 2 6 oz cans tomato paste
• 2 cups chicken stock [A great recipe for chicken stock here]
• ¼ cup + 1 tablespoon fresh basil, minced
• 3 teaspoons fresh thyme
• 3 large pinches of Kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons dried oregano
• 1 teaspoon dried sage

Directions

• Heat a 5 ½ to 7 quart Dutch oven over medium heat until hot. Add olive oil, swirling to coat. Saute onions and garlic until the onions are transluscent. You don’t want to brown them.
• Add the red wine and stir with a flat wooden spatula until the wine has reduced slightly, about 2 minutes.
• Add all of your remaining ingredients, bring to a slow boil then reduce heat to low and simmer sauce, covered, for 4 to 8 hours; stirring occasionally. You can add more chicken stock if the sauce gets too thick. I like a thicker sauce, so I allow mine to reduced for the last hour with the top off.
• After about 2 hours, I like to taste the sauce to make sure it doesn’t need any additional seasoning.
• Towards the end of your cooktime, taste the sauce again to see if it is too acidic. If it is and that isn’t your thing, you can add 1 tablespoon granulated sugar to counterbalance that acid. I find it really varies by batch.