Tuesday, January 8, 2013

Basic Marinara Sauce

This is a really easy Marinara Sauce that I use anytime I need red sauce.  It only takes a couple of minutes of prep time with chopping, but it's worth it.  You really should make your own Marinara Sauce.  


3 onions, chopped
4 stalks celery, chopped
4 carrots, chopped
6 28-oz cans crushed tomatoes (San Marzano is preferable)
10-12 cloves of garlic (a whole bulb), minced
1 T beef bouillon
1 C red wine (any kind you like)
1/4 C fresh basil, chopped
1/4 C fresh Italian parsley, chopped
6 bay leaves
Red chili pepper flake, to taste
Salt & pepper
Olive oil

For the marinara, heat a really big stock pot over medium heat.  Drizzle olive oil to cover the bottom of the pot.  Add in the onions, carrots, and celery.  Cook about 10 minutes or until tender.  Add in remaining ingredients and simmer, stirring occasionally, over medium low heat for at least an hour, longer if desired.  Remove all the bay leaves and blend.  I use an immersion blender, but you can blend it in batches in a blender.  Transfer with a ladle to plastic containers (I use the rectangle ones that lunchmeat comes in) and freeze the marinara.  I got 8 3-4 cup containers of sauce.

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