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Spicy Merlot Marinara




Source of Recipe


Marla


Recipe Introduction


This wine-scented sauce is delicious poured over an omelet or pasta. I especially enjoy combining it with fettuccine. If you prefer a less spicy sauce, simply reduce or omit the red pepper flakes.



List of Ingredients




Spicy Merlot Marinara


2 tablespoons olive oil
½ cup finely chopped onion
1 carrot, finely chopped
½ green bell pepper, finely chopped
2 cloves garlic, minced
1 can (15 ounces) diced tomatoes
2 tablespoons tomato paste
½ cup Merlot or other full-bodied, plummy red wine
¼ cup water
1 tablespoon minced fresh basil or ½ teaspoon dried basil
2 teaspoons minced fresh oregano or ½ teaspoon dried oregano
2 teaspoons minced fresh thyme or ½ teaspoon dried thyme
½ teaspoon packed brown sugar
¼ teaspoon salt, or to taste
¼ 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; cook until the carrot is almost tender, about 5 minutes. Add the garlic; 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.

Cook, uncovered, stirring occasionally until the sauce thickens and is reduced to 2 ½ cups, about 8 to 10 minutes. (If you prefer a thinner sauce, reduce the cooking time accordingly.) Add the fresh basil (if using) during the last 5 minutes. Taste and adjust the seasoning. Garnish each serving with a fresh herb sprig.