ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Marinara Magnifica

Becky Luigart-Stayner; Cindy Barr
Yield 9 cups (serving size: 1 cup)
Dry red wine intensifies the well-blended flavors in this lusciously seasoned tomato sauce--magnifico!Serve over your favorite pasta.

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

Nutrition 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

How to Make It

  1. 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.