When you grow up with an Italian mother who makes great sauce, it ruins you for life. I can’t eat red sauce in most Italian restaurants. There has to be a LOT of red wine to get me to do that. Unless I know that the guy in the kitchen has the right accent, an overbearing mother, and a serious temper – proving he’s Italian – I’m suspect.
So you’re probably not surprised to learn that a jar of Prego ain’t gonna cut it around here. I need sauce that cooked down for hours, I need sauce that is rich and full of deep flavors. I need homemade sauce.
About 2 or 3 years ago I found a fellow Italian who had a simple and yet A-MA-Zing marinara recipe that I have now adopted as my go-to. It makes 9 cups so it keeps me in sauce for a while. That is a good thing. ;D I make this on the stove, but you could certainly do it in a crockpot.
It starts with a cool pot. Oh, you don’t have one? I know this really cook chick that’s giving one away tomorrow – HERE.
You start by heating some olive oil over medium heat. Once it’s hot, toss in 6 cups of diced onions and a tablespoon of sugar. You’ll cook these for about 30 minutes – until the onions are soft and brown and singing with happiness!
When the onions look hot, then it’s time to let them swim. Pour in a couple of cups of a dry red wine. Let this cook for just a minute before you start adding everything else.
When the wine and onions seem to be getting along well you’ll add all the seasonings, the bay leaves, and all the variations of tomatoes. Stir it all together, bring it to a boil then reduce the heat and simmer for 3 hours. Yep, 3 hours. It’s not hard to make good sauce, you just have to be home for a while. ;D
I like to freeze this in 2 cup portions – that size is perfect for recipes for the weeone and I. If you’re used to using jarred sauce and want to have the same amount as a jar – you’ll need 4 cups…and since the recipe makes 9 you’re going to have a wayward cup of sauce. Just warning ya’.
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