Heat the olive oil in a large skillet over medium heat. Add onion and saute for about 5 minutes - stirring frequently. Add the garlic, crushed red pepper, and herbs and cook for another 1-2 minutes before adding the crushed tomatoes and wine. Add salt and pepper to taste, stir well, then reduce heat to a simmer and cook for 30 minutes. Ladle sauce over pasta, or use it for anything else that makes you beam :)
*Once cooled, you can freeze this sauce up to one month
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature