May you call it marinara sauce, red sauce, or gravy (shout out to South Philly Italians). Guaranteed that you will call out Damn that was Delish!
- 2 tablespoons olive oil
- 2 chopped yellow onions
- 3 teaspoons minced garlic (check out the tip for minced garlic on our Instagram, like that shameless plug?)
- 1 cup good red wine (I hate when food snobs say “good” like you would use something crappy, but I will say cheaper wine has a different alcohol content/flavor than more expensive or better quality wine so ya, hate to say it but “good” wine it is).
- 2 (28-ounce) can plum tomatoes in puree, chopped (san marzano tomatoes dude, go real Gambino on this. Cento if you are looking for a brand name, its a yellow can, become friends with it).
- 2 tablespoon chopped fresh basil (I know Paisanos will say fresh only but for the rest of us non Italians, dried will be fine, just lessen it to 1 tbsp.)
- 3 teaspoons salt
- 1 teaspoon freshly ground black pepper & 1tsp of red chili flakes
Heat the olive oil in a large skillet. Add the onion and saute over medium heat until clear, that’s about 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the 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 the tomatoes, basil, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.
You can always add anchovy, black olives, and capers to give it a puttanesca feel. Bottom line, this simple sauce has been the “gravy” for meatballs, the starter for many sauces, the binder for lasagnas, basically it is used for any and all things Italian. This is a staple.
Happy Eating, XO.
Damn, I Can Make That! 
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I’m not sure wwҺere you arе gеtting your information, but great topіc.
I ոeeds to spend some time learning much more or understaոdinǥ
more. Thanks for excellent info I was looking fοr this iոfo for my mission.
Thanks Deangelo! We get inspiration in a bunch of places. If we have an amazing meal in a restaurant, we’ll try to recreate it with our own twist, or sometimes the recipes are hand-me-downs from our families. But most of the time it comes down to what we have laying around in the kitchen. We both have full schedules so we don’t always have the time (or energy) to run to the store, which I’m sure is a problem for most people! So we try to take ingredients you may already have and turn them in to something damn good.
In the meantime, I’d be interested to hear what your mission is about/for!
Amazing blog! Do you have any suggestions for aspiring writers?
I’m planning to start my own website soon but I’m a little lost on everything.
Would you recommend starting with a free platform like WordPress or go for a paid option?
There are so many choices out there that I’m totally confused ..
Any recommendations? Appreciate it!
Thanks for the compliment.
We enjoy the free and hope to work our way to paid.
It all depends on what your budget is…ours was $0 🙂
Have fun with it and check out blogs with similar topics on what you will be writing on.
Good luck and Happy Eating, XO.
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