This red wine pasta sauce is delicious, but simple to make. Serve it with your favorite pasta for an elegant, tasty homemade alternative to your usual pasta sauce.
If you haven’t made your own pasta sauce before, you will probably be surprised by how easy it is. It can be customized to your tastes or to the ingredients that you have to hand; for example, you can use fresh or dried herbs and add a myriad of different vegetables, beans, or meat. The variations are almost endless, so you will never tire of making pasta sauce!
- 2 tablespoons extra virgin olive oil
- ½ chopped onion
- 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
- 2 garlic cloves, minced
- 1 cup dry red wine, such as Chianti, cabernet sauvignon or zinfandel
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 2 (28-ounce) cans crushed tomatoes
- 1 tablespoon honey
- 2 tablespoons chopped basil, plus more to taste
Heat a large saucepan or skillet over a medium-high heat. Add the olive oil and allow it to warm.
Add onion and oregano. Cook until the onion is softened and lightly browned, stirring occasionally (5–7 minutes approx.). Add the garlic and cook until lightly golden brown (1–2 minutes).
Add half the red wine (½ cup). Stir and cook until nearly evaporated (2 minutes approx.). Add the remaining ½ cup of red wine and cook until it reduces by half (6 minutes approx.).
Add salt, pepper, tomatoes and honey. Stir to combine, and bring to a simmer. Cook until slightly thickened (10-15 minutes approx.).
Garnish with basil and season with salt and pepper to taste.