I recreated this recipe from Vancouver’s Burgoo restaurant. It was fabulous at the restaurant and it was fabulous when I made it!
Saute until translucent three cloves of garlic and two finely diced Spanish onions. Add three cans of San Remo crushed tomatoes. Add one litre or tetra pack of veggie broth. Salt and pepper to taste. Add one or two cups of fine red wine. Probably best to add one, let it cook and taste it for balance. Add one to two heaping tbsp of brown sugar. Again, add the first table spoon, taste it for balance making sure it’s not too sweet. If it needs more, then add the second tbsp.
Simmer for 45 minutes over medium heat. Serve with olive oil drizzled over top and if you’re big on basil add some freshly minced basil. Serve with salad and chunky bread.