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“In 'The Italian Slow Cooker' by Michele Scicolone”
4hrs 20mins
6 cups

Ingredients Nutrition


  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.

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