Salsa Italiana dresses sizzling steaks and other grilled meats with an assertive mix of flavors like garlic, tomato, red wine and oregano. Whether as a braising liquid or as a topping for pasta Salsa Italiana takes you to the sunny Mediterranean.

Salsa Italiana

2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped flat-leaf parsley
3 cloves garlic, minced
2 cups tomato sauce
3/4 cup sliced mushrooms
1 1/2 cups water
3/4 cup red wine
2 tablespoons crushed dried basil leaves
2 tablespoons crushed dried oregano leaves
1 teaspoon salt
1 teaspoon granulated sugar
Freshly ground black pepper to taste

1. Heat oil in a medium-sized skillet to medium-high. Sauté onion and parsley for about 4 minutes until softened; add garlic, cooking until garlic is aromatic but not brown.
2. Lower heat to medium; add tomato sauce and mushrooms. Pour in water and wine followed by basil, oregano, salt, sugar and pepper. Stir to blend. Simmer for about 20 minutes. Remove from heat. Ladle salsa over grilled and broiled meats, pasta, gnocchi or use as a dipping sauce for chunks of crusty bread.

Makes 8 servings.