Ingredients

• Olive oil
• Butter
• 1 onion, minced
• salt and pepper
• 4 cloves garlic, minced
• 1/4 cup red wine
• 1 Tbsp fresh rosemary, minced
• 1 Tbsp dried oregano
• 1 tsp sugar
• A few red pepper flakes (optional)
• 2 cans Italian plum tomatoes
• 6 leaves of fresh basil

Instructions

• Heat oil and butter in heavy skillet under medium-low heat.
• Add minced onion, season, and sweat slowly for 10-20 minutes.
• Add garlic and cook for another 5 minutes.
• Add red wine and deglaze until reduced.
• Stir in herbs and red pepper flakes.
• Stir in sugar.
• Add tomatoes (if the can includes basil, throw it away).
• Cook uncovered under fairly low heat for 2 hours, stirring occasionally.
• Tear basil leaves and stir them in before serving.
• Serve with spaghetti and freshly grated Parmigiano.

Tomato sauce