Simple Marinara Sauce – Burgundy Wine

Simple Marinara Sauce takes about an hour to make

I was teaching a cooking class for Doctors and Nurses at Lovelace Medical center in Albuquerque New Mexico back in the early 90’s. The idea was to teach them how to cook on their days off so they can use this recipe for several dishes during the week. This is a simple Marinara sauce that you can make, portion and freeze to use as needed. I hope you enjoy this recipe, let me know how you like or dislike this recipe.

1 3/4 cups yellow onions (diced)
3 tbls. garlic (fresh) (chopped)
4 ea. Bay leaves
3 tbls. Basil (fresh) (chopped) or 2tbls of dried
1 1/2 tbls. Oregano (fresh) (chopped) or 1 tbls. dried
2 tbls. Parsley (fresh) (chopped) or 1 1/2 tbls. dried
1 1/2 tbls. Black pepper
1 tbls. Salt
1-#10 can or 6#,6oz. Tomatoes (diced) use a good quality Tomato product
16oz. Tomato sauce
2 cups Tomato puree
1/4 cup Sugar
1/2 cup Burgundy wine
10 oz. Water
1/2 cup Olive oil

PROCEDURE:
Heat oil in a large non-corrosive pot, add onions, garlic, bay leaf, and herbs and cook for about 5 min. Stirring as you go. Add salt and pepper cook for two more min., Add burgundy wine and cook for ten min. or until wine is almost gone. Then add tomatoes,tomato sauce. Bring to a boil and lower the heat to medium, let simmer for twenty min. stirring occasionally making sure it doesn’t stick to the bottom of the pot. Then add water, sugar, and tomato puree and simmer for 30 min.

These are some other dishes you can make with this sauce as the base.

Chicken Cacciatore:

Dredge chicken in seasoned flour (salt, pepper, granulated garlic) and brown off chicken until nice golden brown. Remove the chicken and set aside.

Add: Red and or Green bell peppers (diced), pinch of oregano, saute for a couple of min., and add quartered button mushrooms, saute for another min. or two, lower the heat add marinara sauce and chicken and simmer covered until chicken is done.

Serve over cooked egg noodles or pasta of your choice.

Sausage and Peppers:

In a saute pan put your sausage links (sweet or hot italian) and add red wine to go half way up the sausage and poach for about 5 min.per side, remove sausage, and any wine left, set aside.

In a pan or pot that will hold everything, saute green and or red bell peppers (sliced into strips) in a little of oil, along with yellow onions (sliced into strips) and some chopped fresh garlic, saute for a few min..De glaze pan with any left over wine and add marinara and return sausage and any juice, (if you want smaller pieces of sausage you can cut the sausage into pieces or slices), lower heat to med. and simmer for about 10 min.

Serve over pasta or put into a hoogie roll.

Meat Sauce:

Brown off ground beef and or ground sausage, drain off any excess fat,

Add marinara sauce and a pinch of oregano, bring to a simmer, and add tomato paste to thicken, let simmer on med heat until all ingredients are married together.

Serve over your favorite pasta.

Pizza Sauce:

Take cold Marinra sauce and blend in a blender or food processer, heat in sauce pan while stirring add tomato paste to thicken, simmer for a few min.

Ideas to use Marinara:

Chicken Cacciatore , Sausage and Peppers , World’s Best Lasagna , Seafood Marinara (FRUTA Di MARE) , Mussels Marinara , Linguini with Red clam sauce, Fennel Tomato  Sauce for Pasta,Steak  pizzaiolo , Chicken Parmasian, Baked Ziti,  Cioppino, Spaghetti and Meatballs:

Tags: Sauces