Ingredients
- 4 garlic (cloves)
- 2 onions
- 120 ml wine (white)
- 30 ml olive oil
- 14 gr sugar
- 4 gr basil (dried)
- 4 gr oregano (dried)
- 1 package rotel tomatoes (diced)
In a 3 litre saucepan, over medium-low heat, cook onion and garlic in hot oil until onion is tender, stirring occasionally. Stir in remaining ingredients except wine; heat to a boil, stirring occasionally. Reduce heat; cover and simmer 15 minutes. Stir in wine and simmer 5 minutes. Makes about 1.5 quarts sauce.
