Puttanesca Sauce

Easy
Makes about 3 cups or enough for about 1 lb. dry pasta
Ingredients: 
  • 2 tbsp. olive oil
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, finely minced
  • 1/4 cup dry red wine
  • 28 oz. canned crushed tomatoes
  • 1/4 cup chopped pitted green olives
  • 1/4 cup chopped pitted Kalamata olives
  • 1/2 cup beef stock*
  • 1/4 cup tomato sauce
  • 1 tbsp. capers
  • 1 tbsp. Worcestershire sauce
  • 1 ½ tsp. dried oregano
  • 1 ½ tsp. dried basil
  • 1 ½ tsp. brown sugar
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. crushed red pepper flakes, plus more to taste

  • *A note about gluten: When prepared with gluten-free stock, this recipe is gluten free.
Instructions: 

In an extra-large saucepan, heat oil over medium heat until shimmering; sauté onion until very tender and light golden-brown (about 8 min.). Add garlic; cook and stir until fragrant and light golden-brown (1 ½-2 min.). Add wine; bring to a boil, cooking until liquid nearly evaporates (about 2 min.). Add remaining ingredients; reduce heat to low and simmer until sauce thickens slightly (about 8 min.).