Salsa Italiana dresses
sizzling steaks and other grilled meats with an assertive mix
of flavors like garlic, tomato, red wine and oregano. Whether
as a braising liquid or as a topping for pasta Salsa Italiana
takes you to the sunny Mediterranean.
Salsa Italiana
- 2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped flat-leaf parsley
3 cloves garlic, minced
2 cups tomato sauce
3/4 cup sliced mushrooms
1 1/2 cups water
3/4 cup red wine
2 tablespoons crushed dried basil leaves
2 tablespoons crushed dried oregano leaves
1 teaspoon salt
1 teaspoon granulated sugar
Freshly ground black pepper to taste
- Heat oil in a medium-sized
skillet to medium-high. Sauté onion and parsley for about
4 minutes until softened; add garlic, cooking until garlic is
aromatic but not brown.
- Lower heat to medium;
add tomato sauce and mushrooms. Pour in water and wine followed
by basil, oregano, salt, sugar and pepper. Stir to blend. Simmer
for about 20 minutes. Remove from heat. Ladle salsa over grilled
and broiled meats, pasta, gnocchi or use as a dipping sauce for
chunks of crusty bread.
Makes 8 servings.
