3 T olive oil
2 red onions
3 garlic cloves, minced
1/4 cup parsley, chopped
1/4 t ground black pepper
1/2 cup richly flavored red wine
2 T red wine vinegar
1 1/2 T tomato paste
3/4 t dried oregano
1/8 t hot red pepper flakes
1 (28 oz) can crushed tomatoes, including liquid
1/3 cup seedless raisins
2 T pine nuts
Optional: 1/3 cup sliced black olives
Prep and measure all the ingredients.
Add the oil to a large skillet over medium high heat. When the oil shimmers, add the onion and stir until the onions start to soften, about 5-6 minutes.
Reduce the heat to medium, add the garlic, parsley, and black pepper and stir for two minutes.
Add wine, vinegar, tomato paste, oregano, pepper flakes, and continue cook on medium, stirring occasionally for about 4 minutes or until the sauce reduces a bit, leaving a lovely glaze on the spoon.
Stir in the canned tomatoes and bring sauce to a boil.
Reduce the heat to medium low and simmer uncovered for 8-10 minutes, stirring every now and then, until it thickens.
Stir in the raisins and simmer 2 minutes. Taste and adjust the seasonings.
If everyone likes olives, add them with the raisins. Or just set them out with dinner and let people add them or not as they prefer.
Stir in the pine nuts right before serving.
This sauce is delicious over broccoli, fried cheese, ravioli, baked potatoes, etc…..