• 3 tablespoons extra-virgin olive oil
  
• 3 cloves garlic, minced
  
• 2 28-ounce cans crushed tomatoes with basil
  
• 1/2 cup dry red wine
  
• 1 tablespoon crushed red pepper
  
• 1 teaspoon dried oregano
  
• Salt and pepper, to taste
  

INSTRUCTIONS

1. In a large saucepan, heat olive oil over moderate heat. Add the minced garlic and cook, stirring frequently to prevent burning, until garlic is fragrant.
   
   
2. Pour in crushed tomatoes and red wine. Bring to a boil.
   
   
3. Reduce heat to low and add red pepper, oregano, salt and pepper. Cover and simmer, stirring occasionally, for about 20 minutes.
   
   
4. Serve immediately over some freshly cooked pasta. If you are going to freeze any of the sauce, be sure to allow the sauce to cool completely before placing in the freezer.