1 cup leftover red pasta sauce, any variety or recipe
1/2 cup red wine
1 medium onion, diced
3 cloves garlic, crushed
1 cup beef or vegetable broth
2 bay leaves
1/4 cup fresh basil, sliced or 1 tbsp dried
1/4 cup fresh parsley, sliced or 1 tbsp dried
1 tsp oregano or marjoram
salt and pepper, to taste
water, if needed
In a saucepan, saute onion and garlic in olive oil over moderate heat. Add wine and simmer for 30 - 45 seconds. Stir in tomatoes, sauce and beef broth, followed by bay leaves and herbs. Simmer on low for about 3 hours2, adding additional water occasionally to keep it from burning or becoming too thick. Taste, adjust seasonings as necessary.
We happened to have a can left from a case lot sale. You could also use two to three Roma tomatoes, diced and tossed with basil, oregano and thyme.
The sauce can be eaten long before the 3 hours is up but it won't have the depth of flavor that the long cooking process gives it.