Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, cut into 1/2-inch dice
4 cloves garlic, minced
4 red bell peppers (about 2 pounds), seeded and cut into 1/2-inch dice
1/3 cup dry white wine
One 28-ounce can crushed tomatoes, with juice
One 14 1/2-ounce can low sodium chicken stock, skimmed of fat
One 15-ounce can tomato sauce
2 cups water
1/2 teaspoon crushed red-pepper flakes, or more to taste
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Few dashes hot-pepper sauce (optional)
Preparation
Heat oil in a large skillet over medium heat. Add onion and garlic. Cook until softened, about 5 minutes.
Add bell peppers; cook until tender, about 8 minutes. Raise heat to medium high; add wine. Cook, scraping any browned bits from pan, until liquid evaporates.
Stir in crushed tomatoes with juice, stock, tomato sauce, the water, red pepper flakes, salt, black pepper, and hot-pepper sauce if using. Bring to a boil, and reduce to a gentle simmer. Cook, stirring occasionally, until sauce is slightly thickened, about 1 hour.
