5 servings (serving size: 1 cup sauce and 1 cup pasta)
1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
3/4 cup dry red wine
2 tablespoons honey
2 teaspoons dried basil
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can no-salt-added tomato paste
5 cups hot cooked linguine (about 10 ounces uncooked pasta)
How to Make It
Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 3 minutes. Add wine and the next 7 ingredients (wine through tomato paste). Bring to a simmer; cook 20 minutes or until thick. Serve over linguine.
I've been making this recipe for years, and it's worth the little bit of effort it takes to prepare. I always double this recipe, and store the extra sauce in the freezer. This is my "go-to" recipe for pasta sauce. It is sweet and be careful with the rosemary, as it can dominate quite easily. Buying a jar of Classico or Ragu is no longer an option in our house, as this is our everyday spaghetti sauce.
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