“In local paper with beef tendorloin as the meat, but can be used with chicken, pork! Enjoy, it was good!”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Simmer the wine in a small saucepan over medium-high heat until reduced by half, 4 to 5 minutes.
  2. Remove from the heat and add the herbs and pepperoncini.
  3. Set aside to steep for 30 minutes before preparing the rest of the sauce.
  4. Heat the oil in a saucepan over medium-high heat.
  5. Add the onion and garlic and saute, stirring often, until light golden, about 5 minutes.
  6. Add the crushed tomatoes and simmer for 5 minutes more.
  7. Remove the bay leaf from the wine mixture and discard it.
  8. Add the wie mixture to the pan with the tomatoes and contine to summer for 5 minutes.
  9. Remove from the heat, set aside.
  10. Either cook your meat in a pan, or put in oven with sauce.
  11. Enjoy!

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