Red Sauce for Spaghetti and Meatballs

• olive oil
• 2-3 cloves garlic, minced
• tomato paste
• splash red wine
• 1 can whole tomatoes in juice
• 1/2 t. dried oregano
• 1/2 t. dried basil

Saute garlic in olive oil until it just starts to color. Add tomato paste and stir for a few seconds, then add wine. Add tomatoes (trim any skins or tough bits and strain off most of the juice) and mash with a potato masher. Add dried herbs and bring to a simmer. Partially cover and simmer for a hour on the stovetop or several hours in the crockpot. Check consistency: if too thin, allow to simmer lid off until slightly reduced.

Makes slightly more than enough to sauce 1/2 box spaghetti.