This is my very own time-tested recipe for a basic red sauce that can be used as a base for all kinds of Italian recipes, including spaghetti, lasagne, manicotti, etc., that call for a tomato-based sauce. It also makes a great pizza sauce. The best sauce is made using fresh ingredients, but since we don't always have those, and since canned tomatoes are easier, this recipe will use canned tomatoes.

Basic Red Sauce

2 T olive oil
1 REALLY BIG or 2 medium onions, diced
2 to 5 cloves of garlic, chopped or pressed
1 t dried basil
pinch of oregano
1 or 2 15 oz. cans whole or diced tomatoes (NOT stewed tomatoes)
2/3 C burgundy (or other red cooking wine)

1 bay leaf
1 6 oz. can tomato paste
1 15 oz. can tomato sauce
1 T sugar
salt and pepper
various optional ingredients (mushrooms, ground beef, etc.)
  1. Saute onion, garlic, basil, and oregano in olive oil for several minutes, being careful not to burn. After a minute or two, mushrooms can be added if they will be used in the sauce.
  2. Add whole or diced tomatoes and Burgundy. Allow to heat until simmering.
  3. Add bay leaf, tomato sauce, tomato paste, sugar. Salt and pepper to taste. Cooked ground beef or other cooked ingredients can be added at this time if they will be used in the sauce.
  4. Simmer for 20 minutes or so. stirring occasionally.

My wife claims this makes the best spaghetti she's ever had--in fact, every time I make it she says it's better than the time before.

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