could have been a contender …

this could have been a nice, partly fancy sex dinner with wine. but since i’m married to an old man who likes to fall asleep early in the middle of a Law & Order marathon on a Saturday night, it wasn’t. but it accomplished one of two things: 1) it was meatless, and i’ve decided to make at least two or three weekly dinners meat-free, and 2) it provided me with another spaghetti sauce that tasted WAY better than the ones i usually make and that’s a good thing, since i’m still searching for spaghetti sauce perfection. these recipes i keep finding for sauces that only have a handful of ingredients are tasting better to me than really complicated ones. plus i found that my grocery store is now carrying san marzanos and well that just makes me all kinds of excited…

Spaghetti Sauce
recipe from Ezra Pound Cake

You Need:

1 Tablespoon or so of olive oil
1 cup yellow onion, chopped
2-3 big garlic cloves, minced
1/2 cup red wine (I used a Cabernet Sauvignon)
1  28-ounce can of tomatoes (preferably an Italian brand, like these Cento San Marzanos)
1 Tablespoon or so of chopped flat leaf parsley

heat the olive oil in a saucepan. saute the onions until translucent. put the garlic in the pot and cook for another minute or so. add the red wine and let it cook until the liquid evaporates. puree the tomatoes in a blender until smooth. add to the wine-y onions. stir up well. season with the parsley, salt, and pepper. i let this cook together about 20 minutes while i made the angel hair and toasted the Italian bread slices. serve with the spaghetti and bread slices.


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