Simple and adaptable for many styles
Ingredients
2 to 4 TB olive oil
4 to 8 shallots, or half as many onions, chopped
2 to 4 cloves of garlic, crushed and minced
2 to 4 TB full-bodied or fortified red wine
1 C boiling dark stock
13 roma tomatoes, peeled and minced
2 to 4 TB tomato paste or puree
salt and pepper to taste.
fresh herbs, such as basil, oregano, marjoram, thyme or tarragon
freshly ground cinnamon, allspice or nutmeg
1. fry the shallots or onions in the olive oil over high heat, stirring frequently, until they brown around the edges. Add the garlic and reduce the heat to medium, stirring for another minute or so.
2. add the wine, half the stock, tomatoes, tomato paste or puree, salt and pepper,, bring to the boil, reduce heat to low and simmer, thinning with stock as needed for an hour or so.
3. Remove from heat, add fresh herbs or grated seasonings, let sit for fifteen minutes or so to let set and thicken.
