many versions of the classic Marinara sauce this recipe is our favorite. One secret is extra virgin olive oil. NEVER substitute with vegetable oil. Makes about
|1/4 cup||Extra virgin Olive oil||50 mL|
|4||Cloves garlic sliced||4|
|2-28 oz. cans||Italian plum tomatoes, crushed||2-796 mL cans|
|1-6 oz. cans||Tomato paste||1-175 mL cans|
|1/2 cup||Dry red wine||125 mL|
|2 tsp||Oregano||10 mL|
|1/2 cup||Fresh basil, torn in half||125 mL|
|1/2 cup||Chopped fresh parsley||125 mL|
|Salt & Pepper to taste|
|1/2 cup||Grated Parmesan cheese||125 mL|
Heat oil in a large pot. Sauté garlic until it gives off its aroma, about 3 to 4 minutes. Remove pot from heat, add Tomatoes, tomato paste and wine.
Stir in parsley, basil, oregano and sugar, bring to boil, lower heat and simmer gently, uncovered for 30 minutes or till desired consistency, stirring occasionally. Taste and add salt & pepper if needed.
Serve over pasta and top with parmesan cheese if desired.