Chef Donís Kitchen Recipe File  
RECIPE NAME: Sauteed Calamari Sauce Original Date:
DIRECTORY: Sauces Hot 4/29/96
    Revision Date:


6 cups



red onions, julienne 8 cups    
garlic, chopped 3 TBSP    
Chianti or other "big" red wine 25.6 oz (1 btl)    
Pasta Tomato Puree (see recipe Sauces Hot) 10 cups   Alta Cucina
fresh basil, chiffonade 1 cup    
pure olive oil 1 TBSP    
salt mix 3:1 1 tsp    
black pepper, freshly ground Ĺ tsp    

In an all-clad sauce pan heat olive oil.

Add red onions and garlic, cook until onions are translucent.

Add red wine and reduce to ľ of its original volume.

Add tomato puree and reduce slowly until mixture has reached 1/3 of its original volume.

Add salt and pepper and fold in basil.


Place in a clean container. Label, date, initial and refrigerate.