Marinara Sauce

• 1/4 cup good olive oil
• 1/2 big yellow Spanish onion, chopped
• 1 teaspoon minced fresh garlic
• 1/2 cup burgundy wine
• One 28-ounce can whole peeled tomatoes (preferably San Marzano), including juice
• 1 teaspoon to 2 tablespoons sugar (depending on how sweet you like your sauce)
• One 6-ounce can tomato paste
• A small handful of whole fresh basil leaves
• Salt

1. Heat the olive oil in a large pot over high heat.
2. Add the onion and garlic, and saute for about 5 minutes, until the onion has softened, not browned.
3. Lower the heat if the onion or garlic is browning.
4. Add the wine and cook for 1 or 2 minutes to burn off the alcohol.
5. Add the tomatoes and sugar, and lower the heat.
6. Break the tomatoes up with a wooden spoon to help them break-down, but leave a few whole.
7. Simmer the tomatoes for 30 minutes to 1 hour until the broken-up tomatoes have cooked down to the consistency of marinara sauce.
8. Stir in the tomato paste and basil, and season with salt to taste.

olive oil, yellow spanish onion, fresh garlic, burgundy wine, tomatoes, sugar, tomato paste, handful, salt

Taken from www.cookstr.com/recipes/marinara-sauce-4 (may not work)