Pizzaiola Sauce

• 1 cup dry white wine
• 4 teaspoons fresh parsley, minced
• 2 teaspoons fresh basil, chopped
• 2 teaspoons fresh oregano, chopped
• 1 bay leaf
• 1 pepperoncini pepper, chopped
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups canned crushed tomatoes

1. Simmer the wine in a small saucepan over medium-high heat until reduced by half, 4 to 5 minutes.
2. Remove from the heat and add the herbs and pepperoncini.
3. Set aside to steep for 30 minutes before preparing the rest of the sauce.
4. Heat the oil in a saucepan over medium-high heat.
5. Add the onion and garlic and saute, stirring often, until light golden, about 5 minutes.
6. Add the crushed tomatoes and simmer for 5 minutes more.
7. Remove the bay leaf from the wine mixture and discard it.
8. Add the wie mixture to the pan with the tomatoes and contine to summer for 5 minutes.
9. Remove from the heat, set aside.
10. Either cook your meat in a pan, or put in oven with sauce.
11. Enjoy!

white wine, fresh parsley, fresh basil, fresh oregano, bay leaf, pepperoncini pepper, olive oil, yellow onion, garlic, tomatoes

Taken from www.food.com/recipe/pizzaiola-sauce-93782 (may not work)