Marinara Pasta Sauce

By commercecook

This sauce can be ready in an hour, or you can keep it longer. It even tastes better the next day. This sauce freezes well.

Ingredients

• 1 large onion, chopped
• 1 tablespoon minced garlic
• 1 tablespoon dried basil (I use fresh, if I have it.)
• 2 teaspoons dried oregano
• 1 teaspoon dried chili pepper flakes (optional)
• 3 tablespoons olive oil
• 1 (6 ounce) can tomato paste
• 1 (28 ounce) can whole Roma tomatoes, undrained (break up with a fork before cooking. San Marzano are the best.)
• 1/3 cup dry red wine (I buy the small, individual ones to have on hand.)
• 1-2 teaspoons sugar
• 1 teaspoons salt (or to taste)
• 2 tablespoons of butter
• Black pepper to taste

Preparation

Step 1

In a heavy-bottomed stockpot, sauté onions, garlic and dried red pepper flakes with the basil and oregano in the olive oil for about 3-4 minutes.

Add in the tomato paste and stir for 2-3 minutes.

Add in the Roma tomatoes with juice, wine, salt and sugar. Simmer uncovered over low heat for 1-2 hours, stirring occasionally. Stir in the butter at the end.


This is a a Kittencal's Marinara Pasta Sauce on recipezaar.com