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34 FOUR SEASONS BREEZE | OCTOBER 2024 • 1 24-ounce jar marinara sauce • 1/2 cup robust red wine • 1/2 teaspoon Italian seasoning • 2-3 Tablespoons extra virgin olive oil or butter, divided • 1 medium brown or yellow onion, peeled, halved lengthwise then thinly sliced • Salt and pepper to taste • 1 teaspoon minced garlic • 8 ounces white or baby bella mushrooms, sliced • 1/4 teaspoon red pepper flakes, optional INGREDIENTS DIRECTIONS I was on the recent Travel Group trip to San Diego's Little Italy. Upon arrival in Little Italy, I headed for one of my favorite restaurants/bakeries (Nonna). While I was perusing the baked goods, my eye fell on four savory Arancini (filled with meat, mushroom, and cheese). I had to have them. For those unfamiliar with these heavenly treats; Arancini consists of cooked risotto formed into balls stuffed with meat, vegetables, cheese, or any combination thereof. At the end of the day as we returned to the bus and all the way home, I had a nagging feeling of being off-kilter. I put it down to being tired from the long fun-filled day. But the feeling persisted through the next day. After I prepared my dinner of reheated Arancini on a bed of chunky tomato sauce, I suddenly realized this slice of heaven came with a price! After plating my dish, I turned to get my garnish … when I turned back to my plate, the Arancini had disappeared, replaced by a HORRIBLE HITCHHIKING HOBGOBLIN! I have unsuccessfully tried to locate fresh or frozen Arancini in this area. If you know of a market that sells Arancini, please let me know and I will publish the information. In the meantime, here is a link to a video that gives step-by-step instructions on making cheese Arancini. https://www.bonappetit.com/video/watch/from-the-test-kitchen-molly-makes-arancini. 1. Pour marinara sauce into a 3-quart saucepan and stir in the red wine and Italian seasoning. Heat over medium heat until the sauce bubbles, then turn down to a simmer. Stir occasionally. 2. Meanwhile, add enough olive oil or butter to coat the bottom of a 12-inch skillet, heat over medium-high heat, then add the onions. Sprinkle lightly with salt and pepper. Cook onions, stirring occasionally until golden and beginning to brown, 10 to 12 minutes. 3. When onions are nicely browned, add the garlic and cook until the garlic is fragrant, about one minute. Scrape the onion mixture into the pan with the sauce and stir to combine. 4. Return the skillet to the heat, and add olive oil or butter to the pan, when hot, add the mushrooms. Cook 5 to 7 minutes, until the mushrooms are cooked through. Add to the pan with the sauce mixture, stirring to combine. 5. Add red pepper flakes, if using. Continue to heat for another 2 to 3 minutes until the flavors blend. Taste and adjust seasonings. This sauce may be used to enhance meat, fish, chicken, or any type of pasta. I used it as a base for Arancini. If you have any questions, please feel free to call or text me at (951) 275-7081. Semi-Homemade Chunky Tomato Sauce Times: Prep: 5 minutes; Cook: 25; Total: 30 minutes • Serves 4-6

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