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Ingredients
- 1/4 c. Extra-virgin extra virgin olive oil
- 4 x Cloves garlic, lightly bruised
- 4 can Plum tomatoes, (28 ounces each), liquid removed, coarsely minced
- 1/2 c. Dry red wine
- 1/2 c. Parsley, coarsely minced
- 1/2 c. Basil leaves, torn in half
- 2 tsp Dry oregano Salt and freshly grnd black pepper, to taste
- 1 pch sugar
Directions
- Heat the oil in a large, heavy pot over medium-low heat. Add in the garlic and cook till it colors slightly but does not burn, about 3 to 4 min.
- Remove from the heat and carefully stir in the tomatoes and the wine.
- Return the pot to medium heat. Stir in the parsley, basil, oregano, salt, pepper and sugar. Simmer uncovered, stirring occasionally, for 30 min.
- Serve immediately or possibly cold and store, covered, in the refrigerator for up to 2 days. Or possibly freeze the sauce for later use.
- Yield: 7 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 979g | |
| Calories 738 | |
| Calories from Fat 488 | 66% |
| Total Fat 55.31g | 69% |
| Saturated Fat 7.66g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1111mg | 46% |
| Potassium 1801mg | 51% |
| Total Carbs 39.98g | 11% |
| Dietary Fiber 8.9g | 30% |
| Sugars 20.24g | 13% |
| Protein 7.76g | 12% |
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