Red Wine Pasta Sauce

 This sauce is a keeper, the meatballs, cook in the sauce for an addtional 25 minutes. Again very quick to make, with pretty basic ingredients. I use passata, so as to avoid tears at the dinner table, the kids are not fond of chunky textures. Just before serving, I added in some fresh chopped basil.

Ingredients from here

• 1 tablespoon good olive oil
• 1 cup chopped yellow onion (1 onion)
• 1 1/2 teaspoons minced garlic
• 1/2 cup good red wine,
• 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped ( I used 2 jars of Passata)
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 1/2 teaspoons  salt
• 1/2 teaspoon freshly ground black pepper

 I chopped the onion, the garlic, and the parsley, all at once, in the food processor. Heat the olive oil in the same pan the meatballs were fried in. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. 

xo, Diana