This sauce is a great base for a meat sauce as well. Just add your meat of choice about 15 minutes before serving. We also make meatballs separately and freeze them. Then, it's easy to have pasta with meatballs. Just freeze them on a cookie sheet and move to a zipper bag when frozen. It's easy to take out as many as you need for a quick pasta meal. The sauce recipe also makes more than enough to freeze some for future use.
The sugar and milk really balance the acidity of all the tomato ingredients. Your taste may be a bit different, so try different amounts until you're satisfied with the end result.
Best Marinara Sauce
1 Medium Onion, chopped fine1 Stalk Celery, chopped fine2 Carrots, chopped fine2 Cloves Garlic, chopped fine or put through a garlic press1 28 oz. Can Crushed Tomatoes1 16 oz. Can Tomato Sauce1 6 oz. Can Tomato Paste3/4 C. Red Wine1 t. Basil1/2 t. Oregano1/2 t. Crushed Fennel Seed1 t. sugar2 T. Milk1 t. Sea Salt1/2 t. crushed Black Pepper
In a heavy pot, or dutch oven, heat about 2 T. olive oil. Add the onion, celery, carrots and garlic. Saute over medium heat, stirring until the vegetables are soft, being careful not to burn the garlic.
Add the wine and allow to simmer until reduced until liquid is gone.
Add the tomatoes, tomato sauce and tomato paste, stirring to blend.
Add the remaining ingredients and mix well.
Mix in about 2 cups of water.
Let simmer for 1 to 2 hours until flavors blend and sauce thickens.
Pour over cooked pasta and serve with Parmesan Cheese.
You can also add cooked ground beef the last 15 minutes of simmering for a meat sauce.
If you do not use the entire recipe, it freezes well. I usually freeze it in single meal portions in zipper bags.Mary Mechler has been cooking and baking since she was 5 years old. Mary is excited to share her love of cooking and great cooking tools with others who are cooking enthusiasts, through the website, http://cookprostore.com which offers chefs knives, kitchen cookware and kitchen cutlery.If you find something you like, and place an order, we'll include a free copy of Amy Coleman's cookbook while supplies last!
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