Red Wine & Rosemary Sauce over Linguine

Ingredients for 4 servings:
1. 1 tablespoon extra virgin olive oil
2. 1 cup onion, diced finely
3. 4 cloves fresh garlic, minced
4. 3/4 cup good quality red wine, such as valpolicella or 3/4 cup shiraz wine (NOT cooking wine)
5. 2 tablespoons honey
6. 2 teaspoons dried basil
7. 1 teaspoon dried rosemary, crumbled
8. 1/2 teaspoon salt
9. 1/4 teaspoon crushed red pepper flakes
10. 1 (28 ounce) can crushed tomatoes
11. 1 (6 ounce) can no-added-salt tomato paste
12. 1 (10 ounce) box linguine, cooked and drained

Directions:
1. Before you begin, measure out all of the herbs& seasonings into a small bowl and set near the stove to add when needed.
2. Heat a deep saucepan over medium heat.
3. Add oil and garlic and saute for about 30 seconds.
4. Add onions, and saute about 3 minutes, stirring the whole time to keep from burning.
5. Add wine,honey,tomatoes,tomato paste, and the dish of herbs& seasonings you blended earlier.
6. Bring to just a simmer (just started to bubble under the surface- but not boiling), then cook 20 minutes uncovered or until thick- lowering heat if needed to keep it from boiling up.
7. You may wish to set a lid partially over the pot to help keep splatters to a minimum- and also stir occasionally.
8. Serve over hot cooked pasta.

Red Wine & Rosemary Sauce over Linguine recipe

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