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12 portions
Portion Size
1 cup
Ingredients: Measure:
Olive oil
1/2 cup
Yellow onion, diced
2 cups
Fresh Italian (flat-leaf) parsley, chopped
4 tbsp
Garlic, minced
6 tsp
Red wine (such as Chianti)
1 cup
1 (#10) can
Kosher salt
4 tsp
Ground black pepper
2 tsp
Fresh basil, chiffonade
1 cup


  1. Heat olive oil in a large (4 qt.) sauce pot over medium heat. Add onion and parsley; cook 5 to 10 minutes or until onion is translucent.

  2. Add garlic; cook 1 minute or until fragrant.

  3. Add wine; cook 3 minutes over high heat or until liquid evaporates, scraping up brown bits from bottom of pan.

  4. Stir in the tomatoes, salt, and pepper. Cover; simmer on low 15 minutes.

  5. Remove from heat; add basil.

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