1 or 2 white onions – not yellow, not red
2-3 yellow squashes
1 pack of baby portabella mushrooms
olive oil
butter
salt
pepper
fresh basil
garlic
chicken stock (or veggie stock)
red wine – merlot, cab, chianti is good too
2-3 small cans of tomato paste
2-3 cans of tomatoes – kitchen ready 28 oz cans
1 can diced tomatoes (14.5 oz can)

Stage 1:  PREP
Chop onions, garlic, basil, squash, and mushrooms and put them in prep bowls

Stage 2:  ONIONS
- Heat up a large pot on the stove, coat the bottom with olive oil
- When the pot is hot, throw in your onions – they should make a nice sound of love,  ”Tssssssssss”
- Stir the onions so they are coated in the olive oil and saute’ over medium heat
- Onions will become translucent.  At that time add garlic, fresh basil, salt, pepper and about 3-4 tablespoons of butter – continue to cook over medium heat
Note:  there is no love with burned garlic, so keep loving and babysitting the onions at this time. 

Stage 3:  The Red Wine Reduction

- Cover the onions with red wine and keep uncovered to allow the wine to evaporate.
- Pour yourself a glass of red wine and sip over the course of making the gravy
- Allow the red wine to cook on medium heat for at least 3 minutes.
- Add sliced portabellas, sliced squash and pour in chicken /veggie stock (about a cup)
- Cook on medium heat and cover to steam the mushrooms and squash.
- Keep loving your onions, stirring occassionally to be sure they do not stick to the bottom of the pan

Stage 4:  TOMATOS
-  At this time you can love the sauce with various herbs and spices.  (Oregano, Red Pepper Flakes, salt & pepper, more butter, etc.) 
- Add 1-2 cans of tomato paste and stir into the onions and veggies.  Sauce should really thicken.  Add another can of paste if it appears too saucy.
- Add tomatos.   You can add any amount depending on how many people you are feeding.  
- Bring sauce to a gradual boil,  stirring occasionally.
- When sauce is at a boil, reduce heat to a simmer,  cover.