Mom’s Sunday Gravy Marinara Sauce
Marinara Sauce – this is perfect as is – serve with pasta sprinkled with parmesan cheese and minced parsley. It doesn’t get much better than that! You can simmer it with meatballs or Bracioli, use it when you make Chicken Cacciatore – it a deliciously sweet, well balanced sauce.
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 small 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
- Start by sautéing the chopped onion & garlic in 2 tablespoons good olive oil.
- When it's lightly browned add 1 small can of tomato paste and 3 cups water.
- Let cook 20 minutes, stirring frequently. This makes a rich base and concentrates the onion/garlic flavors.
- After 20 minutes 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. Reduce heat and allow to 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!