Recipe for the versatile classic Italian tomato sauce.
basil, garlic, tomatoes, wine
6 quart pot with heavy bottom
extra virgin olive oil
medium to large onion
6 to 10
to tast, minced
(28 oz) cans diced tomatoes in juice
can crushed tomatoes
pinot grigio or other dry white wine
Add olive oil to the pot over medium heat. Add the onion and saute until it starts glistening, about 3 minutes. Add the garlic and saute for 1 to 2 minutes, just until it starts to soften.
Add the tomatoes, basil, and pinot grigio. Cook over medium heat until the sauce starts to bubble. Reduce heat to low and simmer for about 20 minutes.
Pour over cooked pasta.
You can find this recipe at https://andreasrecipes.com.