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slow-cooked arrabbiata sauce

slow-cooked arrabbiata sauce

Something beautiful happens to your home when the walls fill with the aroma of amazing sauces cooking on the stove.  This is one of my favorite.


2 tablespoons of olive oil

1 organic yellow onion {diced}

1 1/2 teaspoons of himalyan pink sea salt or sea salt

1/2 teaspoons of black pepper {fresh cracked, if you have it}

6-8 garlic cloves {minced}

2 bay leafs {fresh, if you've got it}

1/2 teaspoon of red pepper flakes {more if you like it spicy}

1 cup organic red table wine 

12 large, fresh, and organic tomatoes

15 fresh basil leaves {chopped}

1 drop basil essential oil {optional}

How to create this dish:

In a saucepan, heated @ medium, add olive oil.  Allow to heat until the onion sizzles when placed in the pan.

Add onion and salt, saute for 10 minutes.

Add bay leaves, garlic and red pepper flakes and cook another 3-5 minutes.

Add in red wine to "deglaze" the pan.  Allow it to reduce to a thick syrup.

Add tomatoes, basil and pepper.

Simmer on low, partially covered for one hour. {sometimes I let it cook longer}

Allow to cool for about 10 minutes ...

spice it how you like it {if you want to} with a little more salt, pepper, basil leaves and essential oils.






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