Best Red Sauce

1 Tbs Extra Virgin Olive Oil
1/2 Cup Finely Chopped Onions
4 Cloves Garlic, Minced
½ cup red wine
2 Cans San Marzano tomatos - 28oz each sent through the food processor to crush
1 Can Tomato Paste (15 oz)
2½ cups chicken stock (Low fat low sodium boxed, or home made)
1/2 tsp red pepper flakes
1 tsp dried Oregano
2 Tbs Chopped Fresh Basil
Salt & Pepper
3 Tbs sugar
2-4 Tbs butter

Heat the oil in a large saucepan. Cook the onions until soft. Add the garlic, and cook until it is fragrant. Add the wine and cook until it has almost evaporated. Stir in the tomatoes, tomato paste, broth, and seasonings, except for the sugar and butter. Bring to a light boil. Reduce heat and let simmer for at least 20 minutes, or up to an hour. At end of cooking, add the butter 1 Tbs at a time to round out the flavors and cut the acidity, tasting as you go. If needed, add the sugar, 1 Tbs at a time to taste.

Note: The values are calculated using homemade stock. Using 99% fat free broth will significantly reduce the caloires. It is also based on 3 Tbs butter and 3 Tbs of sugar. Reducing those will also reduce calories.

Number of Servings: 8

Recipe submitted by SparkPeople user MLOM513.