red wine pasta sauce

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here is a spin on making your own pasta sauce.  for an enhanced flavor profile, add red wine.  after the summer abundance of fresh tomatoes, that i had cooked and frozen for later use, i decided to turn some of them into red wine pasta sauce.  i found this recipe in my magazine collection of saved recipes from years ago, and adapted it to make it my own.

start the sauce with about 4 cups of cooked chopped or whole tomatoes.  add seasonings to taste.  i added dried oregano, basil, salt, ground black pepper and parsley.  heat on the stove top until well blended and simmering.  add about 1/2 cup of red wine.  i used a Cabernet.  allow the sauce to simmer on low for at least 45 minutes to improve the flavor and depth of the mixture.  taste the sauce and adjust the flavors to your own taste.  more red wine?  why not?  i added a taste of sugar to balance off the acidity of the tomatoes and that made the sauce delicious.

use this sauce on your favorite pasta, including angel hair or classic spaghetti.

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