Another possible culprit could be deliciousrecipeitis, because this sauce was delish! I enjoyed these leftovers for lunch today and it was even better on the second day.
I prefer chunky, slow-cooked tomato sauces with lots of flavor and a short list of ingredients that come from my pantry. This one complimented some spaghetti squash, and a shower of grated parmesan cheese made a deeply satisfying meal.
Don't serve with spaghetti; this chunky sauce clings really well to the crevices of a shape like fusilli or rotelle.
2 Tbs olive oil
1 small red onion, chopped (what I had, yellow onion is just as good)
2 large garlic cloves, minced
1/2 large carrot, grated
1 Tbs fresh thyme, minced
1 28-ounce can crushed tomatoes in added puree
1/4 cup red wine
1 large handful of flat-leaf parsley, chopped
salt to taste
In a large pan, heat the olive oil over medium low. Add the onion and saute for a few minutes until softened. Add the garlic and saute for another minute or so until fragrant, being careful not to burn. Add the carrot and thyme and saute until soft, about 3 minutes. Add the crushed tomatoes and turn the heat to high.
Bring to a boil, lower the heat, and simmer for about 3o minutes, stirring occasionally, until the sauce thickens. Add salt to taste, and remove from the heat. Stir in the parsley and serve over pasta, spaghetti squash, or in a bowl by itself with parmesan cheese.