My husband loves my Sunday Gravy. Unfortunately, sometimes I don't have the time to sit over a stove all day and cook the sauce with all the meats. This is a simple, basic marinara that can be used over pasta, as a basis to lasagne or chicken or eggplant parmesan. This basic recipe will make about 2 cups, so double or triple the recipe to keep on hand in your freezer for a quick and easy weeknight meal. The best part, this sauce is done in about 30-45 minutes! Brava!
1 32 oz can of crushed san marzano tomatoes
1 large carrot, diced fine
1 medium onion, diced fine
3 cloves garlic, diced
1/2 c. chicken stock
1/2 c. dry wine ( you can use red or white)
1 dried bay leaf
1/2 tsp. red pepper flake
1 tsp. dried oregano
1 tsp. italian seasoning
2 tbs. tomato paste
2 fresh basil leaves, left whole
salt & pepper to taste
In a large soup or dutch oven, heat about 4 tbs of olive oil over medium high heat. Add the carrot and onion and saute for about 3-4 minutes until the onion starts to become translucent. Add the garlic and saute for about 2 minutes more. Add the red pepper flake, bay leaf and the tomato paste and stir to combine.
Next, add the wine and let simmer for about 3-5 minutes until the wine has reduced by 1/3. Next add the chicken stock, crushed tomatos and rest of the herbs and stir until combined. Season with salt and pepper. Let the sauce come to a boil and then reduce heat and simmer for about 30 minutes until the sauce has thickened.
Serve over your favorite pasta or meats!