Dry red wine intensifies the well-blended flavors in this lusciously seasoned tomato sauce--magnifico!Serve over your favorite pasta.
1 tablespoon olive oil
6 cups chopped onion (about 3 medium)
1 tablespoon sugar
1/2 cup dry red wine
1 tablespoon extravirgin olive oil
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
6 garlic cloves, crushed
2 (28-ounce) cans crushed tomatoes, undrained
2 (14.5-ounce) cans diced tomatoes, undrained
2 (6-ounce) cans tomato paste
How to Make It
Heat oil in a Dutch oven over medium heat; add onion and sugar. Cook 30 minutes or until golden, stirring occasionally. Stir in wine; cook 1 minute. Add remaining ingredients; bring to a boil. Reduce heat, and simmer 3 hours, stirring occasionally.
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We don't care for sweetness in our tomato sauces, and this one was a little too sweet even after I cut the sugar amount. The caramelized onion may have added more sweetness, so next time I will only saute them for 10 min or so. I suspect there is potential in this recipe and love to keep frozen pasta sauce in the freezer.
This was OK but not spectacular. My oldest son told me 4 TIMES how much he didn't like it and I should just buy the jarred sauce from the market. I did have it a slow simmer for the three hours but it seemed to cook down too much and tasted somewhat concentrated. I added a bit more wine than called for but otherwise followed the recipe to a T. I guess I was expecting more with all the positive reviews. It wasn't bad....but it wasn't exceptional either.
Very good sauce, though I used only 2 TB of tomato paste for 1/2 the recipe. I also added a tsp. of anchovy paste for a classic marinara umami depth and sauteed the garlic before adding liquids so that it would be more digestible and added a bit more sugar. Also delicious with fresh peeled & chopped tomatoes! With fresh tomatoes, it makes a fairly chunky sauce, but if you want a smooth one, a quick whiz in the blender purees everything beautifully.
I started making this recipe when it got published several years ago and it has remained a favorite. Super easy to make, the house smells amazing while it is simmering, it makes a huge batch, and everyone loves the taste of it. Like others have mentioned, it is easy to add mushrooms, bell peppers, etc if you are in the mood. I also use it in my lasagna when I have it on hand. Right now it is simmering for half time of the Packer game. Yummy!
This sauce is divine! I halved the recipe and it still made a large batch. I will freeze the leftovers. I did not use marjoram. I added 5-6 Bay leaves which I removed after simmering for 3-4 hours. I also added a can of sliced mushrooms (drained) with the canned tomatoes. I love mushrooms and feel that they are a necessary ingredient in this recipe. I served this sauce with Chicken Parmagana and linguine.
Definitely goes to the top of my list of homemade gravy.
I let the gravy sit in the fridge for two days for the sauce to come together. I then fried up some Bocca Crumbles to toss in for meat flavor--Amazing
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