INGREDIENTS
1 tbsp
olive oil
1
small onion (minced)
28 oz
crushed tomatoes
12 oz
tomato paste
3 cloves
garlic (smashed)
2 tsp
dried oregano
1 tbsp
dried parsely
2
bay leaves
1/4 tsp
crushed red pepper flakes
1 tbsp
butter (or additional olive oil)
1 tbsp
honey
1 tsp
kosher salt
1/2 tsp
pepper
1 cup
dry red wine (or vegetable stock)
1 cup
vegetable stock