To make Rocco DiSpirito's recipe, heat 2 tablespoons butter over a medium-high heat. When the butter starts to foam and turn brown, add 4 cloves of smashed garlic cloves and let them brown. Sprinkle in 2 tablespoons flour, and stir to form a roux. Cook for 10 to 12 minutes or until golden brown. Add 2 14-ounce cans chicken stock and 2 tablespoons tomato paste and cook for 3 to 5 minutes. Add 1/4 cup red wine vinegar and 14 ounces of tomatoes. Simmer for 30 minutes, and season with salt, pepper and 1 tablespoon of dried oregano.
To make Tyler Florence's recipe, heat 1/2 cup of olive oil over low heat. Saute 3 chopped garlic cloves, a pinch of red pepper flakes, 2 tablespoons of chopped fresh basil, 2 tablespoons of chopped fresh oregano, 1 tablespoon of fresh thyme leaves and 2 bay leaves for two minutes. Add 1 diced onion and 1 finely chopped carrot. Cook for five minutes until the vegetables are soft. Deglaze with 1/4 cup of red wine and reduce. Add 2 28-ounce cans whole plum tomatoes and a pinch of sugar. Season with salt and pepper, and let it simmer for 30 minutes.Learn more about Cooking