Marinara Sauce aka Mom’s Sunday Gravy
I’m taking you on a trip around the world today! We’re going to Italy today but first we’re making a stop along the way to see my friend Michelle! 🇮🇹 You see Michelle gave me this recipe for Marinara Sauce several years ago!
This is a delicious, perfectly balanced red sauce. Easy to make with amazing flavor! And trust me, it doesn’t get any better than this!
You can serve it like we did last night, with pasta, parmesan cheese with some torn basil. You can simmer it with meatballs, Bracioli, sauce up your Chicken Cacciatore – it a deliciously sweet, well balanced sauce!
When I shared this recipe the first time, I called this Marinara Sauce. Michelle laughingly told me that Sunday Gravy means simmered in meat! 😀 Oops!
It’s also delicious with pasta sprinkled parmesan cheese and torn basil leaves – simply delicious!
A perfect sauce for homemade Lasagna.
Fabulous simmered with meatballs or Bracioli!
When you do make this, trust me – you’re going to want to make a double batch because in the next few weeks I’m going to show you how to make several dishes using this amazing sauce!
Bonus? It freezes great! And it’s so good you’ll never want to use the jarred version again!
Here’s how easy it is to make –
You’ll start chopping an onion and mincing garlic and sautéing them olive oil. After it’s lightly brown add tomato paste and water. You’ll simmer this and as it thickens it will become a rich base and concentrates the onion and garlic flavors!
Then you’ll add the remaining ingredients – crushed tomatoes, red wine, basil, chili powder, salt and pepper. The tomatoes are sweetened with sugar to balance the acidity perfectly!
That’s it, it’s so simple! My meals are usually quick and easy meals, but the flavor in this comfort-food-meal can’t be duplicated!
Mom's Sunday Gravy Marinara Sauce
Mom's Sunday Gravy Marinara Sauce - serve with pasta sprinkled with parmesan cheese and minced parsley, meatballs, or Bracioli
- 1 medium onion chopped
- 4 cloves garlic chopped
- 2 tablespoons olive oil
- 1 6 oz. can tomato paste
- 3 cups water
- 1 28 oz can crushed tomatoes*
- cup Basil - if using fresh 1/2 or dried basil 2 tablespoons dried
- 1 bay leaf
- 4 tablespoons sugar sugar sweetens the acid in the tomatoes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon chile powder
- ½ cup red wine
- 1 tsp garlic powder
Begin by dicing the onion and mince the garlic.
In a large heavy bottom pan over medium heat, sauté the onion and garlic in 2 tablespoons good olive oil.
When it's lightly browned - about five minutes - add the tomato paste and 3 cups water. Increase the heat to high. Stir together well, bring to a boil then reduce to medium low.
Simmer for twenty minutes on medium low heat, stirring frequently. This makes a rich base and concentrates the onion/garlic flavors.
Next add the remaining ingredients; 1 can of crushed tomatoes, the fresh or dried basil, bay leaf, sugar, salt, pepper, chili powder, red wine & garlic powder.
Continue to cook, stirring occasionally until well blended. Simmer on the stove for 1 1/2 hours. Adjust seasonings to your taste.
This is a guest post from my Italian friend Michelle – I’m so honored that she has shared this amazing recipe with me! Here’s another note *From Michelle –Italian women shake the cans. If the tomatoes slosh around, they keep checking until they find one that doesn’t slosh because the cans are fuller. This is probably a myth, but it’s a fun thing to do!
Here are some other great comfort meals – I know one will be your favorite!
Have you ever tried Bracioli?
Bracioli is thinly sliced meat, stuffed with bread crumbs, pine nuts and raisins. This exquisite meal is a labor of love but totally worth the time and effort!