Ingredients
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3 tablespoons olive oil
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1 onion, chopped fine
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4 1/2 cups chopped tomatoes
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2 tablespoons chopped fresh parsley
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2 teaspoons oregano
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1 cup dry red wine
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8 ounces tomato sauce
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1/4 teaspoon ground cinnamon
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1 pinch ground allspice
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fresh ground black pepper, to taste
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salt, to taste
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1 garlic clove, chopped fine
Instructions
- Heat a large non-stick frying pan and add the olive oil.
- Sauté the onion and garlic until clear.
- Add the tomatoes, parsley and oregano.
- Simmer, covered, until the tomatoes are very tender, about 25 minutes.
- Add the remaining ingredients and cook an additional 20 minutes.
- The sauce will keep in the refrigerator for several days.