Things You’ll Need:
- 3 FRESH garlic cloves (minced)
- ½ cup of burgundy wine
- 2 teaspoons Italian seasoning
- 2 teaspoons crushed red pepper
- fresh ground pepper
- ½ cup yellow onions
In a wok or saucepan, heat the marinara sauce on medium low, while stirring
Add at least 3 FRESH garlic cloves (minced)
Add ½ cup of burgundy wine
Add 2 teaspoons of Italian seasoning
Add 2 teaspoons of crushed red pepper
Add fresh ground pepper
Add ½ cup of yellow onions
Stir constantly while the marinara is heating up. This allows the fresh ingredients to spread evenly.
If your marinara sauce appears to have lost a lot of moisture, don’t fret just add a little more burgundy wine!
This sauce is best served without meat in it because the meat really takes away from the ingredients that you have just added. If you absolutely insist on adding meat to make a spaghetti and meat sauce, I recommend browning the meat with chopped yellow onions, crushed red pepper flakes, italian seasoning, minced garlic cloves, and a hint of red wine. The meat will fit better with this sauce if you brown it using the same elements of sauce, it will be a bit of a parallel flavor.