Slow-Simmered Chunky Tomato Sauce

Serves 4

• 1 can diced Italian-style tomatoes¹
• 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
• olive oil
• 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.

Notes:

1. 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.
2. 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.