elfie, heinz sauce rocks! and red wine really does add a whole extra dimension. my fave to use if gallo burgundy.
and of course, there's something special about pork, fennel, and tomato sauce.
the heinz sauce is really easy to doctor up and make excellent quck sauces.
i like to toast a half head of peeled/sliced garlic in a healthy amount of evoo, then sorta "fry" the can of sauce for a few seconds, finally adding freshly torn basil. great with shellfish.
to make a quick fra diavolo, toss in some red pepper flakes into the hot garlic oil before adding the sauce, then add capers and simmer.
btw, try browning some boneless pork rib ends in garlic oil, then simmering in your sauce till they're falling apart.
my god, i'm hungry!
A true lover of nature does not despair now that his mistress has turned a colder cheek.