WITH YOUR WINE

Last-minute spaghetti sauce

Spaghetti sauce in a jar is not necessary. This takes almost as little time, and it tastes more like tomato sauce and less like salt. Serve this over your favorite pasta and with the Vitiano. If you’re feeling adventurous, chop some onion, celery, carrot and bell pepper in a food processor so it’s very fine, and sauté in a little olive oil before you add the garlic and liquid ingredients.

Serves 6, takes about 20 minutes

1 28-oz can tomato puree

2 6-oz cans tomato paste

2 cloves garlic, chopped

1 Tbsp olive oil

2 bay leaves

Salt and pepper to taste

1 to 2 c water, red wine or white wine

1.Brown the garlic in the olive oil over medium heat in a large pot until the garlic is fragrant. Add everything else except the water or wine and mix well.

2.Add the water or wine a little at a time, until the sauce is as thick or thin as you like it (you may not use all of the liquid). Bring to a boil, cover, and simmer 10 or 15 minutes.

ask the WINE GUY?

Q. WHAT’S THE BIGGEST WINEPRODUCING STATE IN THE COUNTRY?

A. In 2008, California produced 90 percent of the wine made in the United States, according to the Wine Institute. That figure has remained consistent since 1995.

—JEFF SIEGEL

taste@advocatemag.com

R. Carrington Mason, D.O. | Allan C. Van Horn, M.D. | Michael D. White, P.A.-C Jeffrey C. Toubin, M.D. | Siddharth G. Jain, M.D.

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