Marinara Sauce
Prep time
Cook time
Total time
This is my Granny's recipe for Marinara sauce. She hails from Bologna, which is in Northern Italy, not far from the Alps. It's the sauce I grew up on and it is simply the best!
Author: Ruth Guerri
Ingredients
- 2 Tbs of olive oil
- 1 small onion, chopped
- 4 cloves of garlic, chopped
- 1 can of whole Italian tomatoes, (28 oz) with their juices (squish them up with your fingers)
- ¼ cup of dry red wine
- 1 tsp of kosher salt
- 1 /2 tsp of black pepper
- 1 tsp of dried oregano
- 1 tsp of sugar
- 3 fresh basil leaves, chopped (add at the end)
Instructions
- In a large skillet, over medium high heat, add the olive oil and saute the onion for 3 minutes, add the garlic and saute 1 more minute.
- Add the tomatoes, red wine, salt, pepper, oregano and sugar, bring to a boil, then simmer for 30 minutes.
- I use an immersion blender at this point to make the sauce a little smoother, you can also use a food processor, then pour back into the skillet, or you can leave it chunky. Add the basil and cook a few more minutes. All done!
