Why make your own marinara sauce? Why not?
I’ve been cooking long enough so I decided to create my own recipe for marinara. I’ve made it a few times and made tweaks along the way. I think the final version is pretty tasty (if I do say so myself).
Just FYI. This sauce is better the next day, so the longer it sits and stews, the better.
I’ve used it in many ways ~ as the sauce in my lasagna (added sausage), as a basic sauce over penne pasta (added heavy cream), and as a braising sauce for short ribs.
Marinara Sauce de la Jenni / Suburban Foodie Original
Cook & Prep Time: 20 minutes for prep / 2-3 hours for sauce
You will need:
- a 7-quart stock pot
- chef’s knife
- liquid and dry measuring utensils
- various spoons and spatulas
1 28 oz can of crushed tomatoes
2 tablespoons of balsamic vinegar
2 tablespoons of sugar
5 garlic cloves, minced
1/8 teaspoon of crushed red pepper flakes
1 tablespoon of dried oregano
1 tablespoon of dried basil
6 oz of tomato paste
16 oz of Marsala wine
1 medium onion (or 1/2 lg onion), diced
8 oz of beef stock
Salt & pepper
1 lb of Italian Sausage (optional)
1/2 cup of heavy cream (optional)
Heat 2 tablespoons of olive oil over medium heat. Once heated, add the onion and cook for 2 minutes. Then add the following: garlic, red pepper flakes, oregano, and basil. Saute for an additional 5 minutes.
Add the Marsala wine to deglaze the pan and let simmer for about 5 minutes. Then add the beef stock, balsamic vinegar, sugar, crushed tomatoes and the tomato paste. Add salt, pepper and a drizzle of olive oil to taste. Stir until well combined. Turn the heat down to low and simmer for 2 hours. The longer it simmers the better it is.
Optional items ~
Sausage: When I made the lasagna, I added 1 pound of Italian sausage. I cooked the sausage first, then added the onions and other ingredients in order as listed above.
Heavy cream: I added this ingredient last to make the sauce a little creamier!
I will post the lasagna and the braised short ribs recipes in posts to follow.