Marinara sauce

  • 15ml good olive oil
  • 1 yellow onion, chopped
  • 1 1/2 tsp minced garlic
  • 120ml good red wine, such as Chianti
  • 800g tinned crushed tomatoes, or plum tomatoes in puree, chopped
  • 1 tbsp chopped fresh flat-leaf parsley
  • 1 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
1) Heat the olive oil in a large (30cm) pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes.

2) Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes.

3) Stir in the tomatoes, parsley, salt and pepper. Cover, and simmer on the lowest heat for 15 minutes.

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