Classic Marinara Sauce

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. 

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Basic Marinara Sauce
Yield: 6 cups

1 medium Onion, diced

4 cloves of Garlic

1T Olive Oil

1T Italian Seasoning

1t granulated Garlic

1t granulated Onion

1/2t Celery Seed

1/2 Red Pepper Flakes

1 small can of Tomato Paste

1/2c Red Wine

2 Bay Leaves

1 can Tomato Sauce

1 24oz Diced or Whole Tomatoes

Salt and Pepper to taste

Step One: 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.

Step Two: 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.

Step Three: Add the garlic, sauté for another minute and then deglaze with the wine.

Step Four: Once the wine smell has faded add all other cans of tomato and salt and pepper to taste. Let simmer for at lease 30 minutes up to 2 hours. Use immediately or freeze for later.

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