Marinara Sauce


1/4 cup olive oil
2 tablespoons minced fresh oregano or 1 tsp. dried, crumbled
1 teaspoon minced sage or ½ tsp. dried, crumbled
1 piece bay leaf
1 can 28 oz. peeled, crushed tomatoes with puree
Pepper to taste
2 cups finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
3 pieces cloves garlic, minced
1 cup dry white wine
cup minced parsley
2 tablespoons minced fresh basil or 1 tsp. dried, crumbled


In a medium saucepan heat oil over medium-high heat; add the onions, carrots, and celery and cook until translucent, about 10 minutes. Add garlic and cook for another 2 minutes; do not burn.
Add the white wine and chicken broth, stir, blend in the parsley, basil, oregano, sage, bay leaf, tomatoes and pepper. Simmer on low heat for 45 minutes until sauce is thickened, stirring occasionally. Makes about 3 1/2 cups.


3.0 and a half cups


Thursday, December 31, 2009 - 11:46pm


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