After a day of skiing it’s hard to get motivated to go back out, especially when you have only 2 episodes of Homeland to catch up with. I was too tired to even bother going food shopping, so decided to just check out what was in the pantry. Always have canned tomatoes, garlic, spices and red wine. There you go, and I always love spaghetti and red sauce. It cooks up quickly, is very tasty and we both had protein for lunch on the mountain, so just in the mood for some pasta. I have posted other red sauces, and this is how I made it tonite. Obviously it would be delicious with some meat or seafood in it, just didn’t have any on hand.
1 – 2 tablespoons olive oil
1 cup chopped yellow onion ( app. 1 medium size yellow onion)
1 1/2 teaspoons minced fresh garlic
1/2 cup red wine ( whatever I have open is fine)
1 28 oz. can crushed tomatoes ( I only had whole ones, I threw in food processor and crushed them)
*1 tablespoon chopped fresh parsley ( optional) I didn’t have any on hand
1 teaspoon of oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
*pinch of sugar ( optional) only after tasting sauce, if it is a little too acidy I throw it in to soften the acid of tomatoes
Heat olive oil in a large saute ( frying) pan, add the onion and saute over medium heat until onions are translucent ( 8 – 10 minutes). Add the garlic, and cook for another minute or so. Add the wine and cook on high heat until almost all the liquid evaporates, a few more minutes. Stir in the tomatoes,oregano, *parsley, salt, and pepper. Taste and add additional seasonings, and sugar if you think it needs it. I let the sauce cook uncovered on simmer for as long as I can. At least an hour and if I can 2 hours. If sauce thickens too much add water, a little at a time, till it reaches proper consistency.