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Dennis Franz's Red Pasta Sauce




Source of Recipe


Internet


List of Ingredients




Makes 2 quarts

3 Tbsp extra-virgin olive oil
1 1/2 cups chopped onion
1/2 cup diced carrot
6 cloves garlic, crushed
1/2 cup dry red or white wine
3 (28-oz) cans crushed tomatoes in puree
1 tsp each dried oregano and basil
3/4 tsp salt
1/2 tsp freshly ground pepper


Recipe



In 6-qt nonreactive saucepan, heat oil over medium heat. Add onion;, sauté 6 minutes, until translucent.

Add carrot; sauté 4 minutes, until onion is light golden. Add garlic; cook 1 minute until fragrant.

Add wine; cook 2 minutes. Add tomatoes, oregano, basil, salt and pepper. Partially cover; simmer 1 hour, stirring occasionally, until thickened.

Sauce can be refrigerated for up to 4 days, or stored in the freezer for up to 3 months