Makes 4 servings
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 small onion, chopped
1 16-ounce can diced tomatoes
1 6-ounce can tomato paste
1 teaspoon sugar
2 teaspoons basil
1/8 teaspoon red chili pepper flakes
¼ cup dry red wine
Kosher salt and freshly ground black pepper, to taste
In a 2-quart saucepan over medium heat, add the oil and heat until shimmering, then add the garlic and onion and cook until softened and translucent, about 5 minutes.
Stir in the tomatoes, their liquid, the tomato paste, sugar, basil, pepper flakes, and red wine. Reduce the heat to low, cover the pan, and cook for approximately 20 minutes or until the sauce has thickened, stirring occasionally. Season the sauce with salt and pepper to taste. Serve with Creamy Parmesan Polenta or your favorite pasta, or use to make lasagne or eggplant parmesan.
