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Ingredients
- 1 small onion chopped
- 4-6 capers, chopped
- 1 14.5 oz can diced tomatoes
- 1 8 0z can tomato paste
- 1 8 0z can tomato sauce
- 1 tsp salt or to taste
- 1 sm jar sliced mushrooms
- 1/4 tsp oregano
- 1 tsp basil
- 1 tsp parsely
- 1 sm bay leaf (optional)
- 1/4 c red wine
- 2 -3 tsp minced garlic
- 6 oz water, or more if needed
Preparation
Step 1
In a mid size pot, place 3 Tbls olive oil in bottom. With mid-heat, fry small chopped onion, the mushrooms, and the capers until soft. Add 2-3 tsp of minced garlic. Fry garlic mixture no more than 1 minute. Add tomato paste and stir 3-5 minutes, incorporating everything. Add tomato sauce, stirring and then add the diced tomatoes. Add the basil and the oregano and parsley. Add 1 tsp salt and 1/4 tsp of dried red pepper flakes. Cook, and stir for 3-5 minutes . Add 1/4 cup red wine and 6 oz water or more until you reach desired consistency. Taste and adjust seasoning after 1 hour on low heat. Add 1 Tbls of sugar to counter acidity.
Serve over cooked spaghetti