2 cups red wine
3 cups white sugar
1 teaspoon salt
1 tablespoon dried oregano
2 teaspoons dried basil
3 cloves garlic, minced
1 teaspoon dried rosemary, crushed
3 tablespoons dried sage
1/4 teaspoon dried rosemary
1/8 teaspoon dried thyme
1/4 teaspoon dried sage
1 teaspoon dried thyme
1/8 teaspoon dried basil
1/8 teaspoon dried sage
1/8 teaspoon dried onion
1/8 teaspoon dried basil
1/8 teaspoon dried basil
1/8 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
3 tablespoons olive oil
2 tablespoons chopped fresh parsley
In a saucepan, bring wine, sugar, salt, oregano, basil, garlic, rosemary, sage, rosemary, thyme, sage, basil, onion, basil, olive oil, parsley, salt and oregano to a boil.
Stir in the parsley and simmer for 10 minutes. Pour the sauce over the soup and sprinkle with parsley. Serve over steamed rice.