Basic Lean Tomato Sauce

• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 28-ounce can plum tomatoes, well drained
• 1/2 cup beef bouillon or juices from the meat loaf
• 1 teaspoon sugar
• Salt and freshly ground black pepper to taste
• Pinch red pepper flakes
• 1 tablespoon good quality fragrant extra-virgin olive oil

1. Put the onion in a nonstick skillet over medium heat and cook, stirring, a few minutes.
2. Add the garlic and cook until the onion is tender.
3. Add the tomatoes and cook over medium high heat until they start to thicken, about 15 minutes.
4. Stir in the bouillon or meat juices, sugar, salt and pepper and red pepper flakes.
5. Just before serving, reheat and stir in the olive oil.

onion, garlic, tomatoes, beef bouillon, sugar, salt, red pepper, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/7337 (may not work)