Another great recipe from Maggie Christopher, holistic nutrition counselor.
The Lady from Naples Red Sauce
You’ll feel like an authentic Italian cook when you serve this sauce. Consider making a double batch if you want plenty of leftovers. And I know ½ cup of olive oil sounds like a large amount, but it’s an important ingredient, so don’t skimp on it. Enjoy!
½ cup unrefined olive oil
½ large red onion, diced
2 large garlic cloves, minced or crushed
1 ½ tsp oregano
2 bay leaves
1 28-oz. can crushed Italian tomatoes
1 28-oz. can whole Italian tomatoes
1 cup red wine
2 TBS honey
A couple of grindings fresh black pepper
5-10 black Italian olives cut up (optional)
Salt to taste (you may not need any because the olives and canned tomatoes are salty enough)
¼ – ½ cup fresh basil leaves, chopped or torn
1. Add olive oil, onion, and garlic to a large heavy pot. Bring heat up to medium-high. Saute until onions are soft, being careful not to burn the garlic.
2. Add oregano and bay leaves. Cook another minute or two.
3. Add canned tomatoes, red wine, and honey. Stir.
4. Add a couple grindings of black pepper (not too much or it will taste bitter). Bring to a simmer. Reduce heat to low and cover, leaving lid slightly ajar. Stir occasionally.
5. After 30 minutes, use a potato masher to crush the whole tomatoes (if you don’t have one, chop them before you add them).
6. Then add chopped olives. Cook another hour, continuing to stir occasionally. Taste and adjust seasonings as desired.
Remove from heat, stir in basil, and serve with your pasta of choice