Serves/Makes: 6
Ready in: > 5 hrs
* 3 tablespoons olive oil
* 3 cloves garlic
* 1 yellow onion, diced
* 1/4 cup dry white wine
* 1 can (35 oz. size) plum tomatoes, chopped with juices PLUS
* 1 can (12 oz. size) plum tomatoes, chopped, with juices
* 1 tablespoon oregano
* 1 tablespoon basil
* 1 dash red chili flakes
* 1/8 teaspoon sugar
* 1 bay leaf
* 1 tablespoon fresh basil, thinly sliced, if desired
* Salt and freshly ground pepper, to taste
* 1 pound spaghetti
* Freshly grated parmesan cheese
In a saute pan over medium heat, warm olive oil, add the onion and saute until soft and lightly golden, about 4 minutes. Slice and add the garlic cloves and saute about 1 minute more. (if using meat, add at this time and saute until browned).
Drain pan of excess fat, add the wine and simmer until it is almost completely evaporated. Add the tomatoes and juices. Then add bay leaf, seasonings and salt and pepper, to taste
Transfer sauce to crockpot, cover and cook on low for 7-8 hours. Uncover, stir thoroughly, then leave cover off crockpot and turn heat to high. Cook, uncovered, for 1 more hour to thicken sauce. *
Cook pasta per package directions in generously salted boiling water. Drain the pasta well and put it in a warmed large, shallow bowl. Add a sprinkling of chopped basil to the sauce, remove the bay leaf and pour the sauce over the pasta. Toss gently and serve with freshly grated parmesan cheese.
*At this point the sauce can also be frozen. Divide into smaller portions and cool in refrigerator. Wrap, label, and freeze the sauce up to 3 months. To thaw and reheat, thaw sauce overnight in refrigerator. Pour into skillet and heat over medium heat, stirring frequently, about 15-20 minutes or until sauce bubbles and is thoroughly heated.
