This is an all-purpose marinara sauce that I use for many pastas, chicken parmesan, lasagne, cannelloni, stuffed shells, etc. It has a deep red color and a bold flavor than can be very versatile. For example you should add a touch of heavy cream to the end for a red cream (rose) sauce, or add ground beef or sausage for a ragu sauce. This recipe is easy to double and freeze the extra sauce.
Marinara Sauce
Ingredients
- 1 Tbsp olive oil
- 3/4 C onions minced or diced very small
- 1/2 tsp kosher salt
- 1 -2 minced garlic cloves
- 1/2 tsp dry oregano
- shy 1/4 tsp red pepper flakes
- 2 Tbsp tomato paste
- 1/2 C red wine
- 1/4 C water
- 1 – 28 oz can Italian crushed tomatoes
- pinch of sugar
- 1/8 C grated parmesan cheese
- salt and pepper
- 2 Tbsp fresh basil chopped
Instructions
- In a large saucepan, heat olive oil and saute onions until they start to soften, about 3-4 minutes. Add garlic oregano, red pepper flakes and cook until garlic is fragrant, about 30 seconds. Add tomato paste and cook, stirring, 2 minutes. Stir in red wine and simmer to burn off the alcohol and until wine reduces by half, about 2-3 minutes. Add water and tomatoes, a pinch of sugar ,parmesan and basil leaves. Simmer on low heat for about 10-15 minutes to blend flavors and thicken sauce slightly. Take off heat and taste for salt and pepper.
- Depending on how lumpy your tomatoes were, you can use an immersion blender to smooth out the sauce at this point.
- Serve immediately or put in freezer bag(s) and freeze for months.
- Enjoy!