Ingredients

• 1 tablespoon olive oil
• 0.5 cups chopped onion , large chunks
• 5 cloves garlic , halved
• salt and ground black pepper to taste
• 1 , 28 ounce
• 1.5 cups red wine
• 0.13 cups chopped fresh basil
• 0.13 cups chopped fresh oregano
• 1 tablespoon butter
• 1 tablespoon white sugar

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onion and garlic. Season with salt and pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
2. 2 Add tomato puree, red wine, basil, and oregano. Increase heat a touch and bring to a simmer. Cook until sauce reaches desired consistency, 1 1/2 to 2 hours. Stir in butter and sugar; simmer for 10 more minutes. Remove from heat, allow to cool, and refrigerate 8 hours to overnight.
3. 3 For a smooth sauce, remove onion and garlic pieces before spreading sauce on pizza crust. For a chunky sauce, use as is.

Nutrition per serving