| Step | Ingredients | What To Do |
|---|---|---|
| 1 | Red Sauce, Onion, Lemon, Basil, Parsley (optional), Garlic Clove, 1/4 Cup Red Wine (optional), Olive Oil, Pepper, Saucepan, Grater, Knife, Some Small Bowls (atleast 2) | Get them together |
| 2 | Basil, Onion, Lemon, Garlic Clove, Parsley, Knife | Keeping all of them separate, cut the fudge out of the basil til its in chunks you wouldnt mind biting in the suace. Cut them lemon in half. Dice the onion and take as much as you want and set aside. Dice the garlic and take as much as you want and set aside. Chop the parsley finely. |
| 3 | Saucepan, Olive Oil | Set saucepan to LOW heat, around a 2/10, coat bottom in just a wee bit of olive oil. Let it warm up |
| 4 | (now chopped) Garlic, (now chopped) Onion, Small Bowl | Once the oil has been sitting a moment, mix together the garlic and onion in a small bowl. Toss them in |
| 5 | (now chopped) Basil, (now chopped) Parsley, Small Bowl, Red Sauce | Once garlic begins to brown very slightly (~7 minutes maybe?), grab your basil and parsley and mix them up in a small bowl. Turn the heat on the skillet up ALL the way for 2 mississippi counts, toss on the parlsley and basil immediately once you hit that count, count 2 more mississippis, pour red sauce over the top. Turn heat back down to the previous level |
| 6 | Lemon, Grater | Shred some of the lemon rind off of it. A tablespoon will do. Toss it into the sauce and stir in. Squeeze some lemon juice in, with half a lemon its hard to do too much but dont turn turn the thing to a pulp |
| 7 | Red Wine, Pepper | Pour in 1/4 cup of red wine. Add a dash of pepper, grabbing just a little between your finger and thumb and tossing it in twice is enough. Cover, turning the heat up ever-so-slightly. |
Fun fact: the finger-and-thumb-grab of a spice, in the classic cookbook Cooking With Coolio, is referred to as a dimebag. I refrained from this terminology but am sharing because it amused me incredibly.