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This marinara can be thick or thin depending on the length of time you cook it. The sweetness comes from the caramelized root vegetables. All seasoning additions can be adjusted to your taste, or if you don't want to measure you can use a pre packaged spaghetti sauce seasoning pouch!
- 4 tablespoons olive oil
- 1 lb carrot
- 2 onions
- 8 garlic cloves, roasted is better
- 2 teaspoons salt
- 3 (28 ounce) cans crushed tomatoes in puree
- 3 (6 ounce) cans tomato paste
- 1 (28 ounce) can water
- 2 tablespoons oregano
- 2 tablespoons parsley
- 2 tablespoons sweet basil
- 4 (1 1/4 ounce) envelopes spaghetti sauce mix, if not using the above 3 ingredients
- salt and pepper, to taste as sauce cooks
- 2 lbs ground sausage (optional) or 2 lbs skinned bratwursts (optional) or 2 lbs ground beef, for a milder taste (optional)
- Peel carrots, garlic, and onion.
- Chop onion.
- Carrots need to be finely chopped or grated.
- Mash garlic cloves into salt using large knife blade to make a paste.
- Heat large pot on stove with olive oil, caramelize carrots and onions, after the carrots and onions are VERY caramelized and smelling sweet, add garlic, add this last as it can burn easily.
- *If using meat in the recipe cook meat while vegetables are caramelizing.
- In a separate large bowl pour all crushed tomatoes in puree, and all tomato paste, add in all seasonings.
- Swish water through all tomato cans, puree and paste getting out as much of the tomato as possible.
- Mix tomatoes, water, and seasonings well. Add to caramelized veggies in pot. Add meat if using meat. Bring to a boil.
- Turn heat as low as possible and cover and simmer. Stir often scraping sides and bottom of pot. Simmer 30 minutes to an hour for a thinner spaghetti sauce, or simmer 2 or more hours to make a thick marinara sauce good for dipping bread sticks or Lasagna or manicotti.
- Make lots as it freezes well.