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Ingredients
For 1 Batch(es)
For the Sauce:
- 1 tablespoon extra virgin olive oil
- 1/2 onion, chopped finely
- 1 carrot, peeled and finely chopped
- 4 garlic cloves, finely chopped
- 1 teaspoon crushed red pepper flakes
- 3 1/2 “The Quickie” Tomato Sauce (see below)
- 1 tablespoon fresh lemon juice
- 1/2 cup red wine
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped parsley
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Directions
- Heat the oil in a large saucepan over medium heat. Add the onion, carrots and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Stir in the red pepper flakes. Stir in the tomato sauce (you can use any marinara sauce as the base), lemon juice, red wine and pepper.
- Bring to a simmer. Reduce the heat to low. Simmer, uncovered, stirring occasionally, until lightly thickened, about 30 minutes.
- Add the fresh parsley just before serving. I think the longer you simmer the sauce the spicier it gets.
- For the “Quickie” tomato sauce, see below.
- Basic Tomato Sauce, AKA “The Quickie”
- 1 tablespoon extra virgin olive oil
- One 28-ounce can tomato sauce
- ¼ cup tomato paste
- 2 tablespoons chopped fresh basil
- Heat the oil in a large saucepan over medium heat. Add the sauce and the tomato paste. Bring to a boil. Reduce the heat to low and add the basil. Simmer for about 10 minutes.
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