Ingredients

4 tablespoons olive oil

4 cloves garlic, thickly sliced

1/2 cup chopped white onion

1/4 pound salami, very finely chopped (Soppresata or Toscano salami are best for this)

1/4 cup chopped fresh parsley, plus a few tablespoons for garnish

4 teaspoons finely chopped rosemary or 1 heaping teaspoon dried,

crushed between your fingers prior to adding to the dish

2 tablespoons loosely packed, finely sliced fresh basil, about 10-12 leaves, or 11/2 teaspoons dried

1 teaspoon finely sliced fresh sage, about 3 leaves or 1/4 teaspoon dried

3/4 cup red wine

1 cup Tomato Sauce

1 cup Chicken Stock

1/2 cup Romano cheese, cut into a very fine dice

1/4 teaspoon red pepper flakes (optional)

Salsa al rosmarino

Makes 2-1/2 Cups

In a large, deep sauté pan, cook the olive oil and the garlic over medium-high heat for 2 minutes. Add the onion. Sauté for 3 to 4 minutes. Add the salami and the fresh herbs (except the 2 tablespoons of chopped parsley). Continue to sauté until onions are soft and the garlic is browned, about 5 to 7 minutes. Season with pepper (the salami is salty-you will not need to add salt).

Add the red wine, stirring well to dislodge the brown bits at the bottom of the pan and reduce by half, about 2 to 3 minutes.

Add the tomato sauce and the Chicken Broth. Bring to a boil, then simmer for 10 to 15 minutes. Stir the Romano cheese into the sauce.