Of all sauces for pasta, marinara is the easiest. If your mother forgot to teach you how to make spaghetti sauce, here’s the recipe for you.
Learn from me, dear readers. DO NOT watch FOOD NETWORK after 10pm! Last week there was a Diners, Drive-Ins and Dives marathon on, and I was only about 20 minutes into it when I could no longer resist the call of the kitchen. Unfortunately, raw materials were limited, so instead of replicating the corned beef and cabbage, baked mac and cheese, polenta, and stuffed meatballs Guy Fieri was lucky enough to inhale, I was stuck sucking down three slices of garlic bread and a handful of peanut butter chips. Not quite up to my usual standards, and also slightly embarrassing. Yet still most satisfying!
Changing topics now. Marinara sauce is something you can always put to good use. And a simple homemade spaghetti sauce recipe is something every cook should have committed to memory. Of course you can use it to top pasta, but don’t stop there. Slather up a grilled vegetable sandwich, or just drop in some meatballs and Italian sausages, heat it up, and eat it straight from the pot right there over the sink!
As you can see from the above, I used this batch of sauce for sandwiches (sausage, cheese, bell pepper and onion) and got the big thumbs up from MG. Wrap these babies in foil and cook at 400 F for about thirty to forty minutes. Good hot, good cold the next day, good at 4 am in the morning when your building’s fire alarm goes off and you want to nosh on something while standing in your slippers on the street.
Simple Marinara Sauce Recipe
- 2 (14.5 ounce) cans stewed tomatoes
- 1 (6 ounce) can tomato paste
- 4 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 tablespoons olive oil
- 1/3 cup finely diced onion
- 1/2 cup white wine
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
Simmer for 30 minutes, stirring occasionally. Remove from heat and let cool for several minutes before serving.