Marinara Sauce
I love this sauce! It works with meatballs, in a baked ziti or lasagna, or just over a bowl of spaghetti. It takes some time, but it freezes well. The caramelized onions are the key to giving this sauce it's rich flavor.
Ingredients
- 2 tbsp olive oil, divided
- 6 cups chopped onion, about 3 medium
- 1 tbsp sugar
- 1 cup red wine
- 2 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp dried thyme
- 1/2 tsp dried marjoram
- 1/2 tsp dried basil
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 6 cloves garlic, crushed
- 2 28oz cans crushed tomatoes
- 1 14.oz cans diced tomatoes
- 2 6oz cans tomato paste
Instructions
- In a dutch oven, or large pot, heat 1 tablespoon oil over medium-low heat; add onions and sugar. Cook 20-30 minutes until golden, stirring occasionally. Add garlic and cook for one minute.
- Increase heat to medium-high. Stir in wine, cook 1 minute, scraping bottom of pot. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for about 3 hours, stirring occasionally.
- If freezing for later use, cool completely.