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10 SOLERA DIAMOND VALLEY | FEBRUARY 2023 Submitted by Theresa Rossetti, Resident Writing last month's column about Italian food had me going through way too many of my cookbooks to find a recipe with a pedigree you might enjoy. I give you this Red Wine Marinara Sauce, straight from Frankie Avalon's Italian Family Cookbook! Why Believe Me When You Can Trust Frankie? Instructions: 1. Heat the oil in a medium, heavy-bottomed saucepan over medium heat. Add the onion and cook, stirring occasionally, until golden, about 4 minutes. Stir in the garlic and cook until it is fragrant, about 1 minute. Add the wine and bring to a boil. 2. Stir in the tomatoes, the water, oregano, pepper, and bay leaf and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 45 minutes. During the last 10 minutes, stir in the basil. Remove and discard the bay leaf. The sauce can be cooled, covered, and refrigerated for up to 3 days, or frozen for up to three months. 3. For Sausage Marinara, Frankie recommends heating the oil as above, add one-pound sweet Italian sausage, casings removed, and cook, breaking up the sausage into bite-size pieces, until browned. Move the sausage over, add the onion from above, reduce the heat to medium and continue as directed. 4. He also says you can make White Wine Marinara Sauce by subbing Pinot Grigio or another dry white wine for the red. But I don't know why you would as my mother-in-law would definitely not approve! Ingredients: 2 Tbsp olive oil 1 medium yellow onion, chopped 2 garlic cloves, minced ½ cup hearty red wine (Chianti or Shiraz) 28-oz can crushed tomatoes ½ cup water 2 tsp. dried oregano ½ tsp. freshly ground black pepper 1 bay leaf 2/3 cup coarsely chopped fresh basil