Sunday, January 31, 2010


This is from Bon Appetit to go with Lasagne, and if you use the whole amount of crushed red pepper I imagine it will be quite spicy, but I did not, of course. It is a good basic sauce.

3 tablespoons olive oil
1 medium onion, chopped fine
1 teaspoon dried oregano
1 teaspoon dried basil
¾ teaspoon dried marjoram
2 shakes – ¾ teaspoon crushed red pepper
6 – 8 garlic cloves, minced
2 28-oz. cans diced tomatoes, with juice
1 28-oz. can crushed tomatoes, with puree
½ cup red wine
1 bay leaf
salt and pepper

Heat oil in large heavy bottomed pot. Saute onions with dried herbs until transluscent, about 10 minutes. Add garlic and sauté for another minute or so. Add tomatoes and wine and bay leaf and simmer uncovered to reduce liquid, for about an hour. Season with salt and pepper to taste.

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