Recipe: Marinara Sauce

Marinara sauce was created in America, as was what we think of as pizza, as a quick, easy and delicious sauce for pasta. For a little less than 30 minutes worth of time and very little effort one can make a superb tomato sauce that your family will think you simmered all day. Though the name is related to the English word, 'marine' it most often doesn't have fish added- though this is always a great alternative. You can easily add ground meat- beef and/or pork- chopped mushrooms, sauteed bell peppers or whatever else you desire to personalize this tasty sauce.

• 1/2 cup onions, small diced
• 1/2 Tbs extra virgin olive oil
• 1 can (28oz) crushed tomatoes
• 1/2 cup water
• 1/4 cup red wine, I usually use a good Merlot
• 1 rd Tbs garlic, minced
• 2 tsp parsley flakes
• 1 1/2 tsp sugar
• 1 tsp oregano, dry
• 1/2 tsp basil, dry
• 1/2 tsp salt
• 1/2 tsp black pepper

1. In a 2 quart sauce pan saute the onions in the olive oil until transparent.
2. Blend the crushed tomatoes in a blender until smooth. Use the water to rinse out the can and the blender add the water and tomatoes to the sauteed onions.
3. Add all the other ingredients. Bring to a boil. Lower to a simmer and cook 20 minutes, stirring regularly with a wooden spoon.

If you are going to add meat or peppers saute them with the onions. Mushrooms can be added when adding all the other ingredients.

When I use the sauce I often add a little extra red wine as I'm reheating it because it thickens as it sits. Like all tomato sauces, it tastes best next day, though it is perfectly wonderful same day. It freezes well and will refrigerate in a sealed container for 10 days.