Happiest of Fridays to you! On today’s menu we have classic marinara sauce. Marinara is one of those recipes that’s so easy AND satisfying, you can easily find yourself making it once a week. I know we do! It’s great over noodles – and that’s how we eat it most of the time – but it’s also nice to have close by for burgers, fries, or stews that need a little jazzing up.
May I make a little weekend suggestion for you…? Pop on some Sinatra, open a bottle of white (you’ll need it for the sauce), and nibble some cheese while this slightly spicy sauce transforms your kitchen into little Italy. It’s pretty much heaven. Mangia!
Classic Italian Marinara Sauce can be used over pasta, rice, or as a base for soups and stews.
- (1) 20 oz can crushed tomatoes
- 3 tablespoon olive oil
- 1 medium white onion, finely diced
- 2 tablespoons fresh basil, roughly chopped
- 2 tablespoons fresh parsley, roughly chopped
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper
- 1/2 cup white wine (or chicken broth)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- Heat the olive oil in a large skillet over medium heat. Add onion and saute for about 5 minutes - stirring frequently. Add the garlic, crushed red pepper, and herbs and cook for another 1-2 minutes before adding the crushed tomatoes and wine. Add salt and pepper to taste, stir well, then reduce heat to a simmer and cook for 30 minutes. Ladle sauce over pasta, or use it for anything else that makes you beam :)
- *Once cooled, you can freeze this sauce up to one month