Calamari in Red Wine and Tomato Sauce

Ingredients

• 2 lbs calamari, cleaned
• 4 cups tomato sauce
• 1 cup Chianti wine
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 2 tsp chopped garlic
• 1 tsp ground black pepper
• 1/2 tsp ground cayenne pepper
• 1 tsp dried basil
• 1/3 cup grated Romano cheese

Instructions

1. Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes, into rings about 1/2 to 2/3 inch thick. Set aside.
2. In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium-low for about 30 minutes to allow the alcohol in the wine to evaporate and all the flavors to blend.
3. Add the calamari to the sauce. Continue to slowly simmer for about another 20-30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.