1 tbsp extra virgin olive oil
1 cup chopped yellow onion
1 1/2 tsp minced garlic
1/2 cup red wine, such as chianti
1 28 oz can Italian plum tomatoes ( preferably San Marzano) lightly crushed with their liquid
1 tbsp chopped flat leaf parsley
1/2 tsp sea salt
1/2 tsp blk pepper
1/4 tsp red pepper
1 tsp mint leaves torn

Heat the oil in a large skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes.
Add garlic and red pepper and cook 5 minutes
Add the wine and cook on high heat , scraping up the brown bits , until almost all the liquid evaporates, about 3 minutes.
Stir in the tomatoes, parsley , salt and pepper.
Chop tomatoes or use a hand held blender.
Cover and simmer on the lowest heat for 15 minutes.
After 10 minutes add the torn mint leaves