Recipe information
Yield
Makes 6 cups
Ingredients
1 1/2 cups finely chopped onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
3 large garlic cloves, minced
1 tablespoon dried basil, crumbled
1 tablespoon dried oregano, crumbled
1 bay leaf
3 tablespoons olive oil
2/3 cup dry red wine
3 tablespoons tomato paste
two 28- to 32-ounce cans whole Italian tomatoes, drained, reserving juice, and chopped
Preparation
Step 1
In a heavy 5-quart saucepan cook onion, carrot, celery, garlic, basil, oregano, bay leaf, and salt and pepper to taste in oil over moderate heat, stirring, until vegetables are softened and add wine. Boil wine until most is evaporated and stir in tomato paste and tomatoes with reserved juice.
Step 2
Simmer sauce, covered, over moderately low heat, stirring occasionally, 35 minutes and simmer, uncovered, stirring occasionally, 15 to 20 minutes, or until thickened. Discard bay leaf. Sauce may be made 2 days in advance and kept covered and chilled.
