Patrick's Arrabiata Sauce

• 1 cup olive oil
• 1/4 cup unsalted light butter
• 6 large cloves garlic, thinly sliced
• 5 yellow onions, sliced 1/4-inch thick
• 1 cup red cooking wine
• 15 Italian plum tomatoes, coarsely chopped
• 20 leaves fresh basil
• 5 tablespoons double concentrated tomato paste
• 1 tablespoon smoked paprika
• 1 tablespoon white sugar (optional)
• 2 teaspoons cayenne pepper
• 2 teaspoons salt, or to taste

1. Place olive oil, butter, and garlic in a large pot; turn heat to high until garlic begins to sizzle, about 2 minutes.
2. Turn heat down to medium; stir in onions and cook and stir until onions are translucent, 2 to 3 minutes.
3. Pour wine over onion mixture; simmer until wine is partially evaporated, about 10 minutes.
4. Place tomatoes and basil in the bowl of a food processor; pulse to blend until tomatoes are chunky.
5. Pour tomatoes into onion mixture; cook, stirring about every 5 minutes, until sauce darkens to a deep red color, about 40 minutes.
6. Turn off heat.
7. Working in batches, pour the sauce into a food processor and blend until smooth.
8. Stir tomato paste, smoked paprika, sugar, and cayenne pepper into tomato mixture; season to taste with salt.

olive oil, unsalted light butter, garlic, yellow onions, red cooking wine, italian plum tomatoes, basil, tomato paste, paprika, white sugar, cayenne pepper, salt

Taken from allrecipes.com/recipe/patricks-arrabiata-sauce/ (may not work)