Of the 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 4 cups

1/4 cupExtra virgin Olive oil50 mL
4Cloves garlic sliced4
2-28 oz. cansItalian plum tomatoes, crushed2-796 mL cans
1-6 oz. cansTomato paste1-175 mL cans
1/2 cupDry red wine125 mL
2 tspOregano10 mL
1/2 cup Fresh basil, torn in half125 mL
1/2 cupChopped fresh parsley125 mL
Salt & Pepper to taste
Pinch sugar
1/2 cupGrated Parmesan cheese125 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.


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