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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Serve over spaghetti, use on homemade pizza, or cook your manicotti in this easy-to-make sauce. This is the recipe for marinara sauce that I use when I make Steak Pizzaiola (Steak Pizzaiola). You can easily double or triple this recipe. Mangia Bene!! :) Ingredients:
1 (28 ounce) can italian tomatoes (san marzano tomatoes are the best, a little more expensive, but well worth it) |
1 (6 ounce) can tomato paste |
1/2 cup chopped fresh italian parsley (only fresh, please) |
1 -2 garlic clove (depending on your love of garlic) |
1 teaspoon dried oregano (or 2 tablespoons fresh) |
1 teaspoon dried basil (or, if at all possible, 2 tablespoons fresh) |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1 tablespoon sugar |
4 tablespoons olive oil |
1/2 cup finely minced onion |
1/2 cup dry white wine (whatever you have available, but please use a good quality...only one that you would drink) or 1/2 cup dry red wine (whatever you have available, but please use a good quality...only one that you would drink) |
Directions:
1. Place tomatoes with juices, tomato paste, fresh parsley, garlic, oregano, basil, salt, pepper, and sugar in a blender or food processor container. Process until smooth.
2. Heat olive oil in a 12-inch skillet over medium heat. Add the onion and saute for 2 minutes. Add the tomato mixture and the wine. Reduce the heat and simmer for 30 minutes (you could simmer all day on a very low heat, but be careful not to scorch the bottom), stirring occasionally.
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