1 Tablespoon olive oil (I use a good quality extra virgin)
1 yellow onion, diced
4 garlic cloves, minced
1 + 1/2 Tablespoons Italian seasoning
1 teaspoon salt (more to taste if needed)
1/2 teaspoon pepper (more to taste if needed)
1 cup dry red wine (I opt for cabernet or a full-bodied merlot)
1 Tablespoon raw honey
64 oz. diced tomatoes
1 6 oz. can tomato paste
1 lb. pasta or zoodles of choice
Instructions
Heat a large saucepan over medium-high heat.
Add the olive oil and allow the oil to heat as you dice the onion and mince the garlic.
Add the onion to the saucepan and saute for about 7 minutes, or until the onion is nicely caramelized. Add the ground meat and cook for an additional 7 minutes, or until the meat is browned.
Add the garlic, Italian seasoning, salt, and pepper and saute for 3 minutes before adding the wine to deglaze the pan.
Let this cook down for 3-5 minutes before adding the honey, diced tomatoes and tomato paste.
Mix everything together well and let the mixture boil.
Reduce the heat to low and let this simmer, covered, for at least 20 minutes, but up to 2-3 hours. The longer it sits the better, but it’s ready after 20!
Serve with your choice of noodle and enjoy!
If you have leftover sauce, scoop it into a plastic freezer bag or freezer container, and freeze for up to 3 months.