This recipe was given to me by my friend Julie. She doubles the recipe and actually cans it in mason jars which she gives to family & friends as hostess gifts. When I made it I tripled it and I would fill jars 3/4 of the way and freeze them. I have also made it with cream sherry. We serve it over whole wheat angel hair pasta. Yum.

Ingredients

4 serv.

tablespoons olive oil↗2
large sweet onion (chopped)↗1
garlic clove (minced)↗1
ounces italian crushed tomatoes (canned)↗28
ounces tomato paste↗6
ounces water↗28
teaspoons italian seasoning↗2
teaspoon sugar↗1
cup Burgundy wine↗1⁄2
salt & pepper (to taste)

Step-by-step instructions

1
Saute onion and garlic in olive oil until tender (not brown).
2
In large dutch oven place all ingedients mixing well.
3
Bring to boil; reduce to low and simmer for 2-hours; stirring occasionally.

Source: food.com

Original recipe ↗

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