Ingredients
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1 tablespoon extra virgin olive oil
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1 cup onion, diced finely
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4 cloves fresh garlic, minced
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3/4 cup good quality red wine, such as valpolicella or 3/4 cup shiraz wine (NOT cooking wine)
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2 tablespoons honey
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2 teaspoons dried basil
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1 teaspoon dried rosemary, crumbled
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1/2 teaspoon salt
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1/4 teaspoon crushed red pepper flakes
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1 (28 ounce) can crushed tomatoes
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1 (6 ounce) can no-added-salt tomato paste
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1 (10 ounce) box linguine, cooked and drained
Instructions
- Before you begin, measure out all of the herbs& seasonings into a small bowl and set near the stove to add when needed.
- Heat a deep saucepan over medium heat.
- Add oil and garlic and saute for about 30 seconds.
- Add onions, and saute about 3 minutes, stirring the whole time to keep from burning.
- Add wine,honey,tomatoes,tomato paste, and the dish of herbs& seasonings you blended earlier.
- Bring to just a simmer (just started to bubble under the surface- but not boiling), then cook 20 minutes uncovered or until thick- lowering heat if needed to keep it from boiling up.
- You may wish to set a lid partially over the pot to help keep splatters to a minimum- and also stir occasionally.
- Serve over hot cooked pasta.