Red Wine & Rosemary Sauce Over Linguine - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
1 cup onion, diced finely
4 cloves fresh garlic, minced
3/4 cup good quality red wine, such as valpolicella or 3/4 cup shiraz wine (NOT cooking wine)
2 tablespoons honey
2 teaspoons dried basil
1 teaspoon dried rosemary, crumbled
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes (optional)
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can no-added-salt tomato paste
1 (10 ounce) box linguine, cooked and drained

Preparation

Before you begin, measure out all of the herbs& seasonings into a small bowl and set near the stove to add when needed.
Heat a deep saucepan over medium heat.
Add oil and garlic and saute for about 30 seconds.
Add onions, and saute about 3 minutes, stirring the whole time to keep from burning.
Add wine,honey,tomatoes,tomato paste, and the dish of herbs& seasonings you blended earlier.
Bring to just a simmer (just started to bubble under the surface- but not boiling), then cook 20 minutes uncovered or until thick- lowering heat if needed to keep it from boiling up.
You may wish to set a lid partially over the pot to help keep splatters to a minimum- and also stir occasionally.
Serve over hot cooked pasta.