Tomato and Red Wine Sauce

Ingredients

• 1 medium onion
• chopped
• 12 cup olive oil
• 2 garlic cloves
• minced
• 1 cup dry red wine
• 2 (28 ounce) cans tomato puree
• salt
• fresh ground pepper
• 10 fresh basil leaves

Instructions

1. In a medium skillet, cook the onion in the oil over medium heat, stirring occasionally, until tender but not browned, about 10 minutes.
2. If the onion starts to color, add a tablespoon or two of water and lower the heat slightly.
3. Stir in the garlic and cook for 2 minutes.
4. Add the wine and bring to a simmer.
5. Pour the mixture into the slow cooker.
6. Add the tomato puree and salt and pepper to taste.
7. Cover and cook on HIGH for 2 hours or on LOW for 4 hours, or until the sauce is thick.
8. Just before serving, tear the basil into small pieces and stir it into the sauce.
9. Refrigerate for up to 3 days or freeze for up to 6 months.