Servings: 6  Prep Time: 15  Cook Time: 30  Total Time: 45

Ingredients

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 can crushed tomatoes, (28-ounce) 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

Instructions

1. 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.