While spaghetti sauce from a jar is an old standby, its convenience fails to compensate for its lack of freshness. The cheapest offerings are insufferably glorified ketchups and the more expensive sauces are a meek attempt at replicating the dignity of the homemade version. With fresh produce and a few cupboard essentials, you can cook up a robust taste of Italy.

Ingredients:

• ¼ cup extra-virgin olive oil
• 1 large onion, chopped
• 1 teaspoon of dried oregano
• 2 28 ounce cans of crushed tomatoes*
• 2 tablespoons of tomato paste
• ¼ cup of red wine
• 2 tablespoons of butter
• 1 bay leaf
• 2 cloves chopped garlic
• 1 teaspoon salt
• 1 teaspoon ground pepper
• Parmesan cheese
• Spaghetti noodles
• Fresh parsley (optional)

 Preparation:

1. In a large pot, cook the olive oil over medium heat. Add the onion, bay leaf, oregano and garlic. Cook until the onions are soft and translucent.
2. Add the red wine and butter and cook on low for an additional five minutes.
3. Add the tomatoes and tomato paste and stir constantly until the sauce begins to boil.
4. Lower the heat and let simmer for an hour. Stir every few minutes to prevent the sauce from burning.
5. Add salt and pepper. Remove the bay leaf prior to serving.
6. Cook the noodles according to the box’s instructions.
7. Cover the noodles with sauce and sprinkle Parmesan cheese. Garnish the dish with fresh parsley.

*Editor’s note: An ingredient was added to the recipe.