The Basics: Marinara Sauce

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!

Mangia, Mangia!