Lunch: Vegetable-and Ricotta- Stuffed Collard Rolls with Tomato Sauce

Ingredients

1 cup chopped onion
2 tablespoons unsalted butter
3 tablespoons dry red wine
a 28-ounce can plum tomatoes, drained and chopped
1/8 teaspoon sugar
1/4 teaspoon crumbled dried rosemary
1/2 teaspoon dried orégano, crumbled
1/8 teaspoon dried hot red pepper flakes, or to taste

Instructions

In a saucepan cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened, add the wine, and simmer the mixture for 2 minutes. Add the tomatoes, the sugar, the rosemary, the orégano, the red pepper flakes, and salt to taste, simmer the sauce, stirring occasionally, until it is very thick and the liquid is almost evaporated, and spread it in the bottom of a large shallow casserole or baking dish.

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