- 2 tbsp. olive oil
- ½ white or yellow onion, diced
- 4 to 5 cloves garlic, chopped
- Salt and pepper
- ½ cup red wine
- ½ cup beef stock
- 18 oz. can peeled San Marzano tomatoes or 18 oz. can crushed tomatoes
- Basil
- Parsley
Heat oil in a sauce pan over medium to medium-high heat. Add the chopped onion and garlic and cook until softened (make sure the garlic doesn’t burn, it will leave a bad taste in your sauce). Season with salt and pepper. Add wine and allow to cook 1-2 minutes, until it gets a thick, syrupy type of consistency. Pour in beef stock and allow to cook about 1 min. Add tomatoes. If you use San Marzano peeled tomatoes, you will have to squish/smash them in a bowl with your hands before you add them to the pot. If using the crushed tomatoes, pour them right into the mixture from the can. Chop up basil (about 10 leaves) and parsley (about ¼ cup) and stir into sauce. Simmer for about 20 minutes on low.
*Note: if you like a really thick sauce, you can stir in about 1-2 tbsp. tomato paste after the onions and garlic are softened.
**Stefan add-on - This sauce is amazing, George, I'm telling you. And I think it gets even a little better if it sits in the fridge for a day
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