Wednesday, August 4, 2010
I make this marinara sauce for spaghetti, rigatoni, manicotti, lasagna, and pizza. It's simple and smells so wonderful simmering on the stove.
2 T extra virgin olive oil
1 - medium white or yellow onion, diced
3 - cloves garlic, minced
1 - 15 oz. can diced tomatoes with basil, garlic and oregano (with juice)
1 - 29 oz. can crushed tomatoes
1 - 29 oz. can tomato sauce
2 T Italian seasoning
1/2 tsp kosher salt
1 tsp black pepper
1/2 tsp garlic powder
2 bay leaves
pinch red pepper flakes (optional)
pinch of sugar (optional)
Saute onion in olive oil until translucent. Add garlic and cook 2 minutes. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for one hour, stirring occasionally. Sauce will reduce and thicken. Remove bay leaves before serving. Serve with any pasta or use on pizza.
Note: This photo is my meat sauce. You can easily make this a meat sauce by browning 1 lb. lean ground beef first before adding onion.