Classic rich marinara sauce, easy to make, and even easier to freeze for busy weeknight meals.
Growing up, my mom was definitely the cook in the family. My dad really had 3 recipes that all involved opening a can of beans and adding ketchup to it. My mom is a pretty good home cook but she was taught by her mom who was the definition of a 50’s housewife, casserole this casserole that. So there was defiantly an influence in my mom’s cooking. Still, every night I was pretty pleased with what she would make except for spaghetti night. I can’t specify what exactly it is about her spaghetti sauce that I just can’t take, it’s not the giant chunks of carrots, or the can of slice black olives, or the fact that it’s just a spiced up can of pre-made spaghetti sauce. I just can’t stand her sauce. I feel like figuring out my own “go to” recipe for marinara sauce took me way too long to nail down. The absolute best spaghetti sauce I’ve ever had is my father in-laws! It’s just packed with rib meat, sausage, whatever left over beef or pork he has in the fridge, and a can of mushrooms. Trust me the can of mushroom makes it. I use this recipe as the base of a lot of other sauces. Add meat it’s a ragu, add a bunch of fresh basil, it’s a pomidoro sauce. Or use it in lasagna. I usually make a double or triple batch and freeze for future pizzas.
- 1 medium Onion, diced
- 4 cloves of Garlic
- 1 tablespoon Olive Oil
- 1 tablespoon Italian Seasoning
- 1 teaspoon granulated Garlic
- 1 teaspoon granulated Onion
- 1/2 teaspoon Celery Seed
- 1/2 teaspoon Red Pepper Flakes
- 1 small can of Tomato Paste
- 1/2 cup Red Wine
- 2 Bay Leaves
- 1 can Tomato Sauce
- 1 24oz Diced or Whole Tomatoes
- Salt and Pepper to taste
- In a heavy-bottomed pot, add olive oil and onions and cook until the onions are translucent and soft. I find that if you don't cook the onions enough at this stage, then they will ad a weird crunchy texture to the sauce
- Once the onions are ready, add the can of tomato paste, all the herbs, and spices and sauté them for a minute to open up the flavors.
- Add the garlic, sauté for another minute and then deglaze with the wine.
- Once the wine smell has faded add all other cans of tomato and salt and pepper to taste. Let simmer for at least 30 minutes up to 2 hours. Use immediately or freeze for later.