As a former vegetarian I love the idea of Meatless Monday and try to incorporate a few meatless dinners into our rotation every week. Before I gave birth to my daughter in September I made sure I had a batch of this marinara sauce in the freezer. Time is at a premium now, and it’s hard to beat the ease of defrosting this sauce and throwing it over some pasta. I guarantee you won’t miss the meat with this recipe.
Marinara Magnifica (from Cooking Light)
1 tablespoon olive oil
6 cups chopped onion (about 3 medium)
1/2 cup dry red wine
1 tablespoon extra virgin 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
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.
Makes 9 cups of sauce.
Michelle Stavrou, the Union County regional editor, has hop-scotched across the Garden State, growing up in Bergen County, then moving to Hoboken (after a stop over in Queens) before finally settling in Cranford. After too many years stuck in tiny kitchens Michelle finally has a kitchen that can accommodate multiple batches of cookies. Her husband and her co-workers are probably even more thankful than she is. Michelle’s baking adventures are documented here: jerseygirleats.blogspot.com.