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Spicy Merlot Marinara




Source of Recipe


The Spirited Vegetarian: Over 100 Recipes Made Lively with Wine and Spirits" by Paulette Mitchell


List of Ingredients




2 tablespoons olive oil

1/2 cup finely chopped onion

1 carrot, finely chopped

1/2 green bell pepper, finely chopped

2 cloves garlic, minced

1 15-ounce can diced tomatoes

2 tablespoons tomato paste

1/2 cup merlot or other full-bodied red wine

1/4 cup water

1 tablespoon finely chopped fresh basil or 1/2 teaspoon dried basil

2 teaspoons finely chopped fresh oregano or 1/2 teaspoon dried oregano

2 teaspoons finely chopped fresh thyme or 1/2 teaspoon dried thyme

1/2 teaspoon packed brown sugar

1/4 teaspoon salt or to taste

1/4 teaspoon freshly ground pepper or to taste

1/8 teaspoon red-pepper flakes or to taste

Sprigs of fresh basil, oregano or thyme for garnish

Recipe



Heat the oil in a large saucepan over medium heat. Add the onion, carrot and bell pepper and cook until the carrot is almost tender, about 5 minutes. Add the garlic and stir constantly for about 1 minute. Stir in the remaining ingredients, except the fresh basil, if using. When the mixture comes to a simmer, reduce the heat to low. Cover and cook, stirring occasionally for 10 minutes.

Uncover and continue to cook, stirring occasionally until the sauce thickens and is reduced to 21/2 cups, about 8 to 10 minutes. Add fresh basil if using during the last 5 minutes. Taste and adjust the seasoning. Garnish each serving with a fresh herb sprig.