fixer

I borrowed a friend's boxed set of the Godfather Trilogy last week, and it occured to me I have never tried Clemnza's recipe for pasta sauce. So tonight, I did.

Perfection.

"Heh, come over here, kid, learn something. You never know, you might have to cook for twenty guys someday. You see, you start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it; ya make sure it doesn't stick. You get it to a boil; you shove in all your sausage and your meatballs; heh?... And a little bit o' wine. An' a little bit o' sugar, and that's my trick."

I added red peppers, red chilis, onions, oregano, basil, some dried crushed chilis, some cab sauv, a couple spoons of raw cane sugar, and some zuchini (called aubergines over here) to a can of chopped tomatos and a can of tomatoe puree. I only could get chorizo sausage, but it's spicy enough. Served this over some fresh taglietelli with some fresh grated parmesan, and 12 ounces of grilled sirloin steak next to it.

Why does anyone open a bottle of pre-made sauce?