2-3 Tbsp Olive Oil (does not need to be extra virgin)
\n2\u00a0\u00a0 Tbsp minced garlic
\n2\u00a0\u00a0 Tbsp Devil’s Breath Hot Chile Relish
\n2\u00a0\u00a0 Tbsp chopped basil (fresh)
\n1\u00a0\u00a0 Tbsp dried oregano (use fresh if you got it)
\n16 oz can diced tomatoes
\n6\u00a0 oz can tomato paste
\n1\/2 cup red wine<\/p>\n

1\/4 cup diced onion (optional)<\/p>\n

1. Heat the olive oil in a pot or skillet in medium heat until the oil
\nstarts to shimmer.<\/p>\n

2. Add onion to oil and saute for 1-2 minutes to soften.
\n3. Add garlic to oil and saute for 1 minute (do not burn)
\n4. Add wine and use wooden spoon to scrape up any overcooked bits
\n(e.g. deglaze the pan, see notes)
\n5. Reduce heat and add diced tomatoes, tomato paste, Chile Relish, and
\nherbs (basil, oregano, etc.)
\n6. Simmer for 10-15 minutes to allow flavors to blend.\u00a0 If cooked meat is
\nbeing added to the sauce it can be done at this stage as well.<\/p>\n

Makes enough sauce to go with about 12-16 oz of cooked noodles.<\/p>\n

Notes:
\na. I often brown the meat to be added in Step #6 in the skillet before making the
\nsauce.\u00a0 Therefore, the deglazing process in #4 also picks up additional flavors.
\nMeat selection will often be spicy as well – hot sausage, or chicken that has
\nbeen coated with salt, black pepper, and red pepper mix.<\/p>\n

b. The basic recipe here is a quick red sauce based on the diced tomatoes and paste.
\nSince you control the spicing, add-ons and final consistency it is uniformly
\nsuperior to anything you will pull directly from a jar.<\/p>\n

c. Additional herbs to consider.\u00a0 If you’re opting to simmer long then adding
\nfresh rosemary will put more flavors in the medley.\u00a0 Fresh parsley and grated
\nhard cheese (parmesan or romano) are also good additions as well.<\/p>\n

d. Once you start using freshly grated cheese you stop using the shaker stuff as well.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

2-3 Tbsp Olive Oil (does not need to be extra virgin) 2\u00a0\u00a0 Tbsp minced garlic 2\u00a0\u00a0 Tbsp Devil’s Breath Hot Chile Relish 2\u00a0\u00a0 Tbsp chopped basil (fresh) 1\u00a0\u00a0 Tbsp dried oregano (use fresh if you got it) 16 oz can diced tomatoes 6\u00a0 oz can tomato paste 1\/2 cup red wine 1\/4 cup diced onion […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-161","post","type-post","status-publish","format-standard","hentry","category-entrees"],"_links":{"self":[{"href":"http:\/\/www.chilestuff.com\/wp-json\/wp\/v2\/posts\/161","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.chilestuff.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.chilestuff.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.chilestuff.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.chilestuff.com\/wp-json\/wp\/v2\/comments?post=161"}],"version-history":[{"count":1,"href":"http:\/\/www.chilestuff.com\/wp-json\/wp\/v2\/posts\/161\/revisions"}],"predecessor-version":[{"id":162,"href":"http:\/\/www.chilestuff.com\/wp-json\/wp\/v2\/posts\/161\/revisions\/162"}],"wp:attachment":[{"href":"http:\/\/www.chilestuff.com\/wp-json\/wp\/v2\/media?parent=161"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.chilestuff.com\/wp-json\/wp\/v2\/categories?post=161"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.chilestuff.com\/wp-json\/wp\/v2\/tags?post=161"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}