as Crosby, Stills, Nash, and Young would sing in their heyday. Yes, the website has been down for the past two weeks. I apologize but the dictums of cyberspace were out of my control. Much has happened and I will catch you up to speed in the next few days. But as a welcome back I want to relinquish to you my top secret. My wife ponders why I would give away such a commodity. My response is that at this stage in my life it is more important to give back, henceforth I am sharing the ultimate of recipes with you. Now if anyone out there should decide to market this for profit, patent laws will find you deep in sauce and being pursued by the pasta police.
The “Best Pasta Sauce in the USA” is made in this manner. Chop and combine the following ingredients:
1 whole sweet or Vidalia onion, 1 medium clove of garlic, (the entire thing) 1 package of fresh basil and 1 stick of butter. Now saute these together until the garlic and onion soften. Be sure not to overdo to the point that either starts to brown. This should take about twenty minutes.
Add 1/2 cup of olive oil along with 2 cups of Lambrusco red wine to the mixture, along with 1 teaspoon of salt and 1 tablespoon of oregano. Drain 2 large cans of petite diced tomatoes. (I recommend Redpack brand) Combine with the above ingredients. Simmer on low heat for a minimum of 90 minutes, stirring occasionally.
There you have it. We love to travel, taking the RV to the far reaches of any state. Therefore, remember to invite us to sample your twist on the “Best Pasta Sauce in the USA”. Email me and let me know how it went for you. llg@email@example.com Until tomorrow.