Kellymac's Marinara Sauce
photo by diner524
- Ready In:
- 2hrs 12mins
- Ingredients:
- 15
- Yields:
-
4 cups
- Serves:
- 8
ingredients
- 1 1⁄2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1⁄4 teaspoon red pepper flakes
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 2 anchovy fillets or 1 tablespoon anchovy paste
- 1 (6 ounce) can tomato paste
- 1 (28 ounce) can crushed tomatoes
- 1 (14 1/2 ounce) can tomato sauce
- 1 (28 ounce) can diced tomatoes
- 3⁄4 cup red wine (I prefer good Chianti or Merlot, nothing too fruity)
- 1 tablespoon basil
- 1 tablespoon oregano
- 1⁄4 teaspoon red pepper flakes
- 1⁄2 tablespoon brown sugar
directions
- Heat olive oil in a large stock pot over medium heat.
- Add brown sugar and red pepper flakes and mix until sugar melts.
- Saute onions, garlic, and anchovy until onions are clear and anchovy breaks up.
- Add the remaining ingredients in the order listed and stir well.
- Allow to simmer for two hours.
- This sauce also makes a great base for meatballs, or bolognese sauce. Allow to simmer for an extra hour at least if adding meat.
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Reviews
-
Oh my. This was just excellent. The flavors were so rich and went together perfectly (although I would have liked a little more heat but not unusual for us) The only change I made was I took 28 ounces of diced tomatoes and blended them to replace the 28 ounces of whole tomatoes in puree. I also added about 1-2 tsp of salt and some fresh ground pepper to the mix toward the end of cooking. For my meat loving DH, I added 2 pounds of lean ground beef that I had browned and drained. For the wine I used Hearty Burgundy which worked well for this. I let this simmer, covered, for about 6 hours, stirring frequently. The first response from DH was "This is different" I asked what and he said he liked the sweetness this sauce had. Not too much and not too little. Honestly I would have never guessed that there were anchovy fillets in this recipe because I sure didn't taste them (not that I actually know what they taste like and not sure I care to). I served this over thin whole wheat spaghetti with a salad and garlic bread. Thanks Kelly for a great Marinara Sauce and one I will share with others. Made for PRMR :)
RECIPE SUBMITTED BY
KellyMac6
United States