Arrabbiata sauce

Olive oil
2/3 a regular-sized onion, chopped
6ish cloves of garlic, minced
1/2 cup e.g. sangiovese (a mild red wine)
2 tablespoons brown sugar
5-6 basil leaves, finely chopped
1 small can tomato paste
1.5 teaspoons crushed red pepper
.5 teaspoons black pepper
1 enormous (28oz?) can crushed tomatoes

In a big skillet, sautee onion and garlic in olive oil (high heat) for about five minutes.

Add red wine, brown sugar, basil, tomato paste, different sorts of pepper, and swirl it all together.

As soon as it's swirled all together, add the enormous can of crushed tomatoes. Leave it at high heat until it spits steam at you, then go to medium-low heat for about twenty minutes.

Receive the accolades of your dinner guests.