This is one of my favorite red sauces. It's adapted from Ina Garten's red sauce in her Spaghetti and Meatballs recipe that is available on her site. It's vegan (check the wine you use) and delicious....
1 Yellow Onion, chopped
2 Cloves of Garlic, minced
Olive Oil
1 Cup Chianti
28 oz. Can of Crushed Tomatoes
1 Tbl Fresh Oregano, chopped
1 Tsp Fresh Thyme, chopped
Salt
Pepper
Garlic Salt (optional)
Pinch of Sugar
Basil, chiffonade, for garnish
In a large saute pan, heat 1-2 Tbl Olive Oil over medium heat. Add the onions and cook 3-5 minutes until onion is soft. Add the garlic and cook for 2 minutes more. Add the Chianti and bring to a simmer and cook until almost all liquid is dissolved. Add the tomatoes, reduce heat to low and bring to a bubble. Stir in the herbs and salt and pepper. Once the sauce has reached the desired taste. Add a pinch of sugar. Serve with your favorite long pasta and garnish with basil.