This sauce can be used as both a Marinara and the base sauce for a meat sauce.
2 -3 cloves garlic
Red wine (Chianti tastes great)
2 28oz cans of crushed tomatoes
1 15 oz can diced tomatoes, drained
1 tablespoon Italian seasoning
Flat leaf parsley
First cut your onion in half and dice it. I only used half the onion, you can choose to add more to preference.
Then mince your garlic and add to the same pot and cook for 1 minute, stirring constantly so the garlic does not burn.
Once cooked add 1/2 cup of red wine and let it reduce to half at a high heat about 3 minutes.
Now add you 2 cans of crushed tomatoes and 1 can of drained diced tomatoes.
Add 1 tablespoon of Italian seasoning and 1 tablespoon of chopped parsely. If desired you can add more parsley.
Stir and let it simmer on medium- low heat for 45 minutes, stirring occasionally.
This recipe will be available under to cooking section without the pictures.
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