Do you have the recipe for Buca Di Beppos marinara spaghetti sauce?
Andy Sez: Ranie, I don’t have it. Nor would I want it. If you read my answer in the Ask Andy Archives about the Buca tomato salad you’ll understand why. If you want to make tomato sauce, try something like this: chop up an onion and a few cloves of garlic. Sautee them in some olive oil until they are a bit soft. If you want to use some dried herbs, throw in a few pinches of basil and oregano. If you’re gonna use fresh, don’t put them in until the sauce is almost done. Once the onion and garlic are soft, pour in a healthy splash of a nice Sangiovese. Cook that down until the liquid is almost gone. Dump in a can of tomatoes. (And use something nice… I know it’s in a can but that doesn’t mean it has to be crap… especially when we’re talking tomatoes in January. The Pomi tomatoes in a box are nice, too.) Add a nice pinch of sugar. Cook it on a medium-low heat, stirring occasionally, for about an hour. If you have those fresh herbs, chop them up and add them in towards the end of the co
