Made to Order

A simple red sauce is a good starting point for any communal Italian-themed meal.  Sure, there is always the option of just opening up a jar of Rao's Vodka Sauce, but you will find it much more rewarding to create your own sauce from scratch.  The great thing about doing so is that there are no set guidelines, as with anything, you are free to improvise with the ingredients you have.  Do you think those poor peasants in the hill towns of Southern Italy were able to go to Whole Foods in order to get a specific kind of basil?  Heavens No!  They feasted upon raw onions because that's all they had.  That's why "onion breath" is such an insult.  It implies that someone is poor - originally, the Egyptians fed the slaves who were constructing the pyramids onions and garlic.  

Think of how foolish all of those travelers were to cross the globe just to get some silly spices from the Far East.

Work with what you have, add, subtract and multiply!  The recipe listed below is not to be followed strictly but should be used as a loose guideline.  Every time I do it, it happens in a different way.

1 28 oz. Can San Marzano Whole Plum Tomatoes -OR- Trader Joe's Whole Plum Tomatoes. Do not use Hunt's Tomato Sauce!

1/4 White Onion, chopped finely.  Do not use too much onion or you will be considered poor!

3 Cloves of Garlic, 1 minced. 2 held in reserve.

Red Wine, a small amount of old wine at your discretion.

Olive Oil, preferably not Extra Virgin.

Butter, a sliver.

Red Pepper, crushed.

Salt

Pepper

Sugar, a pinch

Basil, if you have it...

Begin the process by giving your saucepan a light coating of olive oil with a sliver of butter over medium-high heat. Wait until the butter liquifies and bubbles and now add the onions with some salt and pepper.  Once the onions have become somewhat translucent and no longer crunchy, add 1/3 of the garlic.  Let this mixture sizzle in the oil for a few minutes, moving it around so it does not stick.  Now, add the entire can of tomatoes and turn the heat up to high. As it boils, work the tomatoes with a spoon or some blunt instrument until they begin to separate.  Once the mixture has begun to form a "sauce", reduce the heat to low.  

Add the 2 whole cloves of garlic and a little bit of red wine.  The wine I typically use is the stuff that is left open overnight after a party, since it does not matter how shitty the wine is. Allow the sauce to sit for 45 minutes to an hour, periodically stirring it and tasting it.  You will notice over time that the tomato flavors become less acidic and tangy.  Your sauce will be done once you notice a fine film of shiny oil forming on top.  At this point, add a little bit of milk to mellow it all out, the basil and begin boiling your water for your favorite type of pasta.

Next, we will explore the experimental Ragu Langdonese...

Please visit daintyfatman.blogspot.com for pictorials of Red Sauce Reverie.