Marinara Magnifica

Becky Luigart-Stayner; Cindy Barr
Dry red wine intensifies the well-blended flavors in this lusciously seasoned tomato sauce--magnifico!Serve over your favorite pasta.

Yield:

9 cups (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 169
Caloriesfromfat 20 %
Fat 3.8 g
Satfat 0.5 g
Monofat 2.3 g
Polyfat 0.6 g
Protein 5.3 g
Carbohydrate 30.9 g
Fiber 6.5 g
Cholesterol 0.0 mg
Iron 2.9 mg
Sodium 960 mg
Calcium 131 mg

Ingredients

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

Preparation

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.

Note:

August 2004