Marinara Sauce

By charlotteh371

Ingredients

• 4 large fresh basil sprigs
• 4 large fresh parsley sprigs
• 1 large fresh rosemary sprig
• 1 large fresh sage sprig
• 1 bay leaf
• 1/2 cup extra virgin olive oil
• 1 small onion, chopped
• 8 garlic cloves, chopped
• 4 anchovy fillets, chopped
• 1 tbsp. tomato paste
• 1/4 cup water
• 1 tsp dried crushed red pepper flakes
• 1 cup dry red wine
• 4 28oz cans whole peeled plum tomatoes with juice
• 1 large parmesan cheese rind (about 4x2x1/2")

Preparation

Step 1

tie all herb sprigs and bay leaf together with kitchen twine, set aside. heat oil in heavy large pot over medium heat. add onion and garlic; cook until beginning to soften, stirring often, about 5mins.

add anchovies, tomato paste, and 1/4 cup water; stir to dissolve tomato paste. add herb sprigs and bay leaf. cook until mixture begins to turn a deep brown, stirring often, about 10mins. add crushed red pepper; stir 30 seconds. add wine, stirring to scrape up any browned bits. increase heat to high and simmer until wine is reduced by half, 1 to 2 mins. add tomatoes, 1 can at a time, using hand to crush tomatoes before adding to the pot, then adding juice from cans. bring sauce to boil, add parm rind. reduce heat to low, and simmer until sauce is reduced to 8 cups, stirring often, 1 1/2 to 2 hours. discard cheese rind, herb sprigs and bay leaf.