HELP

[Thomas]

The best way to make the sauce, and stop relying on your mom; learn how to do it too.

I cook the following sauce when I am in a hurry.

Take two tbl. olive oil and saute two cloves chopped garlic for no more than two minutes (one is even enough). Deglaze the pan with 1/2 cup red wine, then add chopped plum tomatoes, a couple of bay, fresh basil and oregano leaves, chopped. Throw in a tbl. of honey and one tiny Thai red pepper. Let the tomatoes cook down until there is but a little liquid left. When you serve the sauce over your pasta sprinkle the dish with freshly chopped parsley and basil leaves.

The Merlot sounds like it was a good choice. Next time, though, try a southern Italian wine like Salice Salentino or a Primitivo; reasonably priced and so delicious.