by Barefoot Contessa, Ina Garten
Check out her easy recipe here, also below.
Total Time: 45 min
Prep: 15 min
Cook: 30 min
Yield: 6 servings
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.
Oh my sweet cupcakes!
Carine, blogger of What about the chipmunks, the books and the cupcakes?, recently baked jam cupcakes with chocolate frosting after she saw my digitally illustrated recipe. What a beautiful honor!