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Classic Marinara
Wed Jan 20, 2010 18:10

This is my take on classic marinara using a blush wine so it can be enjoyed on either meat or seafood.

2/3 cup extra-virgin olive oil

pat of butter (opt)

2 small onions (red/white) minced

4 garlic cloves, chopped

2 stalks celery, minced

2 carrots, peeled & minced

2/3 teaspoon sea salt

2/3 teaspoon freshly ground black pepper

3 (24-ounce) cans crushed tomatoes

2 dried bay leaves

1 cup rose wine

parsley, basil, oregano to personal taste (start with about 1 tsp each and then adjust)

sugar (to taste - I started with 2 tbs. but it needed more)

Sautee all the vegetables in olive oil and butter until the onions become translucent. Add the rest of your ingredients and simmer on low for an hour. Now taste it. Adjust the flavorings to personal whim and simmer for another 20 minutes.

I found the amount of salt in this particular mix was a little low for my taste but it works well for people who can't have a lot of sodium. Everyone can adjust it a bit on final serving. You can can this since tomatoes are high in acid or freeze.

To turn the marinara into spaghetti sauce only takes adjusting the herbs a bit (more Italian spices) and adding some Worcestershire. For pizza leave it be and make it a bit sweeter.

  • Getting Saucy Trish, Wed Jan 20 05:56
    Please use this thread to post your favorite sauce recipes.
    • pineapple bourbon saucesym, Sat Mar 20 14:42
      I fell in love with minor's bourbon sauce and decided to try to make it myself at home. The basic components of the sauce in it's "natural habitat" include - soy sauce - vinegar - brown sugar - water ... more
    • Classic Marinara — Trish, Wed Jan 20 18:10
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