From Cooking Light Dry red wine intensifies the well-blended flavors in this lusciously seasoned tomato saucemagnifico!Serve over your favorite pasta.
Category: Marinades and Sauces
Cuisine: Italian
1 tablespoon olive oil
6 cups onion (about 3 medium), chopped
1 tablespoon Sugar
1/2 cup Dry Red Wine
1 tablespoon extravirgin olive oil
2 teaspoons Dried Oregano
1 teaspoon Salt
1/2 teaspoon Dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon Dried basil
1/2 teaspoon Black Pepper freshly ground
1/4 teaspoon Crushed red pepper
6 cloves garlic crushed
2 28-oz cans crushed tomatoes undrained
2 14.5-oz cans diced tomatoes undrained
2 6-oz cans tomato paste
CALORIES 169 (20% from fat); FAT 3.8g (sat 0.5g,mono 2.3g,poly 0.6g); PROTEIN 5.3g; CHOLESTEROL 0.0mg; CALCIUM 131mg; SODIUM 960mg; FIBER 6.5g; IRON 2.9mg; CARBOHYDRATE 30.9g Cooking Light, AUGUST 2004 [I posted this recipe.]
khandih
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