NYFW ending means 2 things- 1) London Fashion Week is next (and I am extremely envious of anyone that attends that!) and 2) We can start consuming carbs again (as if I ever really stop!).
Pasta will always hold a spot in my heart for favorite carbs (that would be the Italian in me), and this sauce is a favorite from childhood. Not only is it delicious and different, it’s super easy to make (meaning you can start consuming those carbs even sooner!).
Sweet & Sour Spaghetti Sauce
2 lbs. red onions (about 2 large or 3 medium), sliced
1/4 c. butter
2 tbsp. olive oil
1/4 tsp. of each salt and pepper
1/2 tsp. each dried basil and rosemary
1 bay leave
1 tsp. of sugar
A dash of cinnamon
2 cloves of garlic, chopped
1 qt. of canned tomatoes
2 c. dry red wine
1/4 c. dried currants or raisins (can be omitted)
1/4 c. red wine (or apple cider) vinegar
In a large skillet heat your butter and oil. Toss in the onions and saute until very tender, at least 30 minutes. Add in the garlic and spices and saute a few more minutes.
Stir in the remaining ingredients and let simmer, at minimum 15 minutes (you can keep this simmering on very low heat for several hours if you want to make this in advance). Serve over pasta with a sprinkling of parmesan.
Recipe from my Mom