Ingredients1 h 15 m servings 64
- Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes.
- Sit tomato sauce, diced tomatoes, wine, tomato paste, chicken bouillon granules, basil, Italian seasoning, salt, and pepper with the onion mixture. Bring the mixture to a boil, reduce heat to low, and cook at a simmer, stirring frequently, for 1 hour.
Per Serving: 64 calories; 1.2 10.1 2.4 < 1 788 Full nutrition
ReviewsRead all reviews 10
I doubled this recipe - it is really good and even better the next day. The chicken granules made this a bit too salty, next time I would cut that back, maybe in half. I would also suggest add...
I made this for the first time tonight and the flavor was excellent! It was a little salty from the bouillon, but otherwise wonderful.
I made this but used chicken stock base testing it carefully not having over salt. The sauce turned out great! I am going to make a hug batch and can it. That saves me time and can go with many ...
I have made it a couple times now. The bouillon cubes do make it a little salty. I'm also after browning the meat going to get rid of the excess oil, then add the wine to let that cool down. Tha...
Will definitely make it again. I think adding the chicken bouillon granules makes a big difference in the taste. No changes were made.
Awesome recipe. Worked out really well, and it makes a ton. I changed a few things though which are depending on your tastes: I about doubled the garlic since the family goes crazy for it. I...
Excellent flavors! Forgot merlot and ended up with a dry red from the back of the cupboard; had to add 2 Tbsp sugar to finish counteracting tomato tang/acidity .