Italian tomato sauce

3 Large Cloves of Garlic Finely chopped, 1 Medium Onion, Diced 2 - 3 Tbsp Extra Virgin Olive Oil, 2 Tins Diced Tomatoes/ 10 Diced Tomatoes, 175ml Red Wine, Handful Fresh Basil, Finely Chopped, If dried 1 Tbsp, Handful Fresh Oregano, Finely Chopped, If dried 1 Tbsp, 2 Bay leaves, 2 Tbsp Tomato Puree, Heat the Olive oil in a Large frying pan/Skillet until very hot. Add onions and stir until soft and slightly brown.Turn down the heat and add the garlic and Red wine. Leave for 1-2 mins. Add tomatoes, basil, oregano, and bay leaves, turn the heat down and leave to simmer for approx 5 mins stirring occasionally. If using fresh tomatoes allow them to reduce slowly, this will take approx 20 mins. Once mixture has simmered add puree and stir in, simmer for a further 5 mins. Remove from the heat and cool. Sauce can be refrigerated for use later on, If using for Pizza topping use a blender until smooth and spread on pizza using the back of a spoon. If using for bolognese, brown mince and add when ready.

Need something to stand in for the red wine in a recipe? One of these non-alcoholic substitutes should do the trick: beef broth unsweetened cranberry juice red grape juice