(by shelley resnick)
onion: 1.00 medium (chopped)
garlic: 2.00 clove (minced, 2-3 cloves)
red wine: 0.50 cup
carrot: 2.00 N/A (chopped)
celery: 12.00 stalk (chopped, 1-2)
canned tomatoes: 96.00 oz (whole, hand crushed)
coffee: 0.33 cup (brewed coffee)
basil: 1.50 tsp (dried)
salt: 1.00 Tbsp
Saute onion, carrot, celery, and garlic in olive oil over medium-high heat until veggies are tender. If you can get the onions to brown a little, that will add some depth to the flavor of the sauce. Don’t let the garlic burn, though, or it will taste bitter. (Can add garlic a little later in the onion cooking process so it will not burn).
Add red wine and continue to cook until reduced to half the volume.
Hand crush the tomatoes into the pot, and pour in enough liquid from the can until the desired consistency is achieved. Once the tomatoes are added, pour in the coffee. If you are adding a jar of sauce also, this would be the time to add it. Then add spices. Allow all this to simmer for about 30 minutes. Adjust seasonings as needed, and cook a little longer to let them diffuse throughout.