Categories: Cooking Light, Main Dish, Pasta Sauce

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 cup onion, diced finely
• 4 cloves fresh garlic, minced
• 3/4 cup good quality red wine, such as valpolicella or 3/4 cup shiraz wine (NOT cooking wine)
• 2 tablespoons honey
• 2 teaspoons dried basil
• 1 teaspoon dried rosemary, crumbled
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can no-added-salt tomato paste
• 1 (10 ounce) box linguine, cooked and drained

Directions

1. Before you begin, measure out all of the herbs& seasonings into a small bowl and set near the stove to add when needed.

2. Heat a deep saucepan over medium heat.

3. Add oil and garlic and saute for about 30 seconds.

4. Add onions, and saute about 3 minutes, stirring the whole time to keep from burning.

5. Add wine,honey,tomatoes,tomato paste, and the dish of herbs& seasonings you blended earlier.

6. Bring to just a simmer (just started to bubble under the surface- but not boiling), then cook 20 minutes uncovered or until thick- lowering heat if needed to keep it from boiling up.

7. You may wish to set a lid partially over the pot to help keep splatters to a minimum- and also stir occasionally.

8. Serve over hot cooked pasta.

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