>you don't have the granules), 2 tsp. Italian herb (seasoning) mix (or 1 tsp.
>each of dry basil and dry oregano), and 1/4 cup red wine (any kind you like
>as long as it isn't too sweet or vermouth if you only have that).

Does the alcohol cook out of the red wine while cooking? Can someone
name a good cooking red wine?

Chandell