Cooking with Wine

In a Dutch oven or large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, but not browned.
Next, Add the garlic and tomato paste and stir until fragrant, about 20 seconds. Then, add the red wine and deglaze using a wooden spoon to scrape the bottom of the pot, if necessary. Cook the red wine down to just a few tablespoons.
Add the tomatoes, 1 teaspoon of the salt, half of the basil, all of the oregano, bay leaf, and rosemary. Bring to a boil, then cook uncovered for about 30 minutes to meld flavors and thicken the sauce.
Remove from the heat, add the remaining salt and taste for seasoning, adding more if necessary. Stir in the remaining basil leaves and serve.