1 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tbsp tomato paste
2 x 400g cans diced tomatoes
1/2 cup dry red wine
650g marinara mix
1/4 cup finely chopped fresh flat-leaf parsley leaves
Cooked spaghetti pasta, to serve
1. Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion has softened, add wine simmer for 1 to 2 minutes or until liquid has reduced by half.
2. Add tomato paste. Cook, stirring, for 1 minute, add diced tomato, bring to the boil. Reduce heat to low. Simmer for 10 to 15 minutes or until sauce has thickened slightly.
3.Add marinara mixture for the last 5 minutes of cooking time. Top with chopped parsley leaves. Serve with spaghetti. Top with parsley.