½ onion, chopped
3 carrots, peeled and chopped
1 tablespoon extra virgin olive oil
1 garlic clove, peeled and minced
½ cup red wine
1 can (6 ounce) tomato paste
1 teaspoon basil
1 teaspoon oregano
2 cans (14.5 ounce) diced tomatoes
In a small food processor, process the onions and carrots to a fine mince. In a large sauté pan, heat oil over medium high heat. Add the carrot and onion mixture, sauté until soft, approximately 2 to 3 minutes. Add the garlic and sauté for 30 seconds more. Deglaze the pan with the wine and cook until reduced by half. Add the tomato paste, basil and oregano, stir it in to incorporate and cook for 3 minutes more. Add the diced tomatoes, bring the sauce to a boil, then reduce the heat and simmer for 15 to 20 minutes. Salt and pepper to taste.
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