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.