Ingredients

2 tablespoons olive oil

2 small onion, minced

2 bay leaf

1/2 teaspoon thyme

1 teaspoon savory

1 pinch red pepper flakes

1 tablespoon garlic, minced

1 cup dry red wine

28 ounces crushed tomatoes

salt

pepper

Preparation

  1. Heat oil in a wide skillet. Add the onions, herbs and pepper flakes and cook on medium heat, stirring frequently for 15 minutes. Add the garlic during the last few minutes. Raise the heat, add the wine and 1/2 cup water, and simmer until reduced by half, 12 to 15 minutes. Add the tomatoes and 1/2 teaspoon salt. Simmer until the sauce has thickened, about 35 minutes. Taste for salt and season with pepper

  2. Variation with Olives: Finely chop 1/3 cup black olives and add, along with 1 tablespoon capers and 2 tablespoons chopped parsley and add for the last 20 minutes of cooking time.