Ingredients
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3 garlic cloves, minced
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1 medium red onion, chopped
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3 tablespoons extra virgin olive oil
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1 (28 ounce) can crushed tomatoes
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1 (6 ounce) can tomato paste
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2 bay leaves
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1 teaspoon oregano (or 1 TBS fresh, chopped)
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1 teaspoon basil (or 1 TBS fresh, chopped)
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1 teaspoon salt
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black pepper, freshly ground, to taste
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1/4 cup sun-dried tomato, drained and chopped
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1/2 cup marsala wine
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1/2 cup water
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1 medium carrot, finely grated
Instructions
- In a heavy sauce pan heat olive oil, over medium high heat.
- Add onion and cook until soft.
- Add garlic and carrot and continue cooking until garlic just begins to turn color.
- Add crushed tomato and tomato paste, bring to a boil.
- Add bay leaves, basil, oregano, salt and pepper (to taste).
- Add Marsala wine and water, return to boil.
- Stir in sun-dried tomato.
- After returing to a boil, turn down heat to simmer.
- Allow to simmer while stirring every now and then for about 30 minutes or until thickened.
- Adjust spices to suit your taste.
- Serves 4-6.