Red Sauce Recipe:


1 small or med carrot

1/2 onion

2 garlic cloves

Red wine

Jalapeno or bell pepper (if you desire a little more kick in your recipe)



Heat 3 tbsp olive oil in saucepan over low heat and add carrot, stirring occasionally for 5 min.

When carrot has softened a bit, add onion, garlic and bell pepper (if desired)  Cook for another 5 min or so until onion has softened

Add about 1/2 cup red wine.  This is subject to personal preference.  If you want more of a wine flavor to your sauce, add more.  Probably no more than a cup.  Stir occasionally and  simmer for another 5-8 min

Add 2 cans tomato sauce, salt and pepper (about 1 tsp pepper, 1/2 tsp salt), oregano (1/2 tsp) and basil (about 1 tsp dried or 1-2 tsp freshly diced.)

Let simmer for about 20 minutes until sauce is bubbling.  At this point, taste the sauce, add more salt/pepper if needed and you’re ready to serve.

I use this sauce for pastas, lasagnas, anything similar.


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