I feel like one thing anyone who cooks strives for is to have their own sauce recipe. After years of eating sauce from the jar, my eyes were opened to the freshness of homemade sauce when I attempted to make it myself.
Even the first attempt with just some tomatoes and herbs, something clicked. I needed to figure this out. Any good sauce is made with different layers of flavor and how people get there is all up to them.
Remember that pasta from the last post and those Baked Turkey Meatballs from the post before that….Ā ?Ā It’s perfect for a Sunday afternoon when you have the time to relax and make this awesome meal.
Slow Simmered Marinara Sauce
Slow simmered marinara that's full of layers of flavor
Ingredients
- 2 tablespoon olive oil
- 1 yellow onion, grated with small grate
- 3 cloves garlic, minced
- Ā½ teaspoon red pepper flakes
- Ā½ cup dry red wine
- 2 28oz crushed tomatoes
- Ā½ tablespoon dried oregano
- 1 tablespoon dried parsley
- Ā½ teaspoon dried thyme
- Ā½ tablespoon dried basil
- 1 teaspoon salt
- Ā½ teaspoon pepper
Instructions
- Heat olive oil in a large sauce pan. Add onion and garlic. Cook until aromatic and onions start to brown between 3-5 minutes. Add red pepper flakes and cook another minute.
- Add wine and scrape up any browned bits. Allow to simmer 5 minutes so wine reduces in half so little liquid is left.
- Mix in tomatoes, oregano, parsley, thyme, basil, and salt and pepper. Let simmer on low, uncovered for three hours.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 112Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 635mgCarbohydrates: 16gFiber: 4gSugar: 9gProtein: 3g
Nutrition provided is only an estimate.
The sauce sounds delicious and looks amazing with those meatballs! I never thought to grate the onion. My Italian grandmother would be so ashamed, I always make sauce from a jar. I will have to try this soon! Yum!
Also, thanks for following me on pinterest! You have a beautiful site.
Thanks Caroline! I had never considered it either until my co-worker told me about it. It makes a world of a difference and I definitely recommend it!
This looks so good! I love the idea of using grated onion in the sauce. Onions can be great for some things but sometimes you want the flavour of onions but not chunks of it. I’ll have to try this recipe. Thanks!
I made this, itās absolutley amazing. The spice lvl for me wad on point. This recipe will probably be my go to recipe from now on- albeit slightly different. In the spagghetti I just made, the only thing where I deviate from the recipe was adding chilli flakes instead of red pepper and using powder garlic instead of fresh due to lack of availabilty of those ingredients at my house.in terms of cooking,
Hi Ann!
I’m so glad to hear that you made and love the sauce! Your substitutions sound delicious and I hope you continue to enjoy!