Red Sauce with Wine

Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes.

Add the garlic and cook for one more minute.

Add wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes.

Stir in tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.