1cupdry red wine, such as cotes du rhone, cabernet sauvignon or zinfandel
2(28-ounce) canscrushed tomatoes
2tablespoonschopped basil, plus more to taste
1–2 pounds whole-wheat pasta, such as spaghetti or penne
Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, oregano, and ½ teaspoon salt; cook, stirring occasionally, until onion is softened and lightly browned, 5–7 minutes. Stir in garlic and cook until lightly golden brown, 1–2 minutes.
Stir in ½ cup red wine and cook until nearly evaporated, about 2 minutes. Add remaining ½ cup and cook until reduce by at least half and a trail is left when a spatula is pulled through it, about 6 minutes.
Stir in tomatoes and honey, bring to a simmer, and cook until slightly thickened, about 10 minutes. Off heat stir in remaining 1 tablespoon oil and basil; season with additional basil, salt and pepper to taste.
* Use a large-hole box grater.
Store sauce in an airtight container in the refrigerator for up to 5 days.
Store in resealable zipper-lock bags in the freezer for up to 4 months.
Serving 4 people: cook 1 pound pasta and refrigerate or freeze any leftover sauce.