1. In a medium skillet, cook the onion in the oil over medium heat, stirring occasionally, until tender but not browned, about 10 minutes. 2. If the onion starts to color, add a tablespoon or two of water and lower the heat slightly. 3. Stir in the garlic and cook for 2 minutes. 4. Add the wine and bring to a simmer. 5. Pour the mixture into the slow cooker. 6. Add the tomato puree and salt and pepper to taste. 7. Cover and cook on HIGH for 2 hours or on LOW for 4 hours, or until the sauce is thick. 8. Just before serving, tear the basil into small pieces and stir it into the sauce. 9. Refrigerate for up to 3 days or freeze for up to 6 months. ---------------------------------------------------------------------------
Nutrition
Ingredients
