Recipe courtesy of Tia Mowry
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Total:
25 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • One 28-ounce can crushed tomatoes 
  • 2 tablespoons tomato paste 
  • 1 tablespoon fresh oregano, chopped 
  • 1 teaspoon kosher salt 
  • 1/2 teaspoon freshly ground black pepper 
  • 3 tablespoons red wine 
  • 1 teaspoon red chile flakes 

Directions

Set a Dutch oven over medium heat, add the olive oil and heat until hot. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, tomato paste, oregano, salt and pepper and stir. Bring to a boil. Reduce the heat, cover and let simmer for about 10 minutes. Add the red wine and chile flakes in the last 2 minutes of cooking.

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