Marinara Sauce
by Ina Garten
www.foodnetwork.com

1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1/2 teaspoon minced garlic
1/2 cup good red wine, such as Chianti
1 (28 ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspon freshly ground pepper

Heat the olive oil in a large (12 inch) skillet.  Add the onion and saute over medium heat until translucent, 5-10 minutes.  Add the garlic and cook for 1 more minute.  Add the wine and cook on high heat, scraping up all the brown bits in the pan until amost all the liquid evaporates, about 3 minutes.  Stir in the tomatoes, parsley, salt, and pepper.  Cover and simmer on the lowest heat for 15 mintues.