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Best Marinara Sauce
1 Medium Onion, chopped fine 1 Stalk Celery, chopped fine 2 Carrots, chopped fine 2 Cloves Garlic, chopped fine or put through a garlic press 1 28 oz. Can Crushed Tomatoes 1 16 oz. Can Tomato Sauce 1 6 oz. Can Tomato Paste 3/4 C. Red Wine 1 t. Basil 1/2 t. Oregano 1/2 t. Crushed Fennel Seed 1 t. sugar 2 T. Milk 1 t. Sea Salt 1/2 t. crushed Black Pepper In a heavy pot, or dutch oven, heat about 2 T. olive oil. Add the onion, celery, carrots and garlic. Saute over medium heat, stirring until the vegetables are soft, being careful not to burn the garlic. Add the wine and allow to simmer until reduced until liquid is gone. Add the tomatoes, tomato sauce and tomato paste, stirring to blend. Add the remaining ingredients and mix well. Mix in about 2 cups of water. Let simmer for 1 to 2 hours until flavors blend and sauce thickens. Pour over cooked pasta and serve with Parmesan Cheese. You can also add cooked ground beef the last 15 minutes of simmering for a meat sauce. If you do not use the entire recipe , it freezes well. I usually freeze it in single meal portions in zipper bags.Article Tags: Best Marinara Source: Free Articles from ArticlesFactory.com
ABOUT THE AUTHORMary Mechler has been cooking and baking since she was 5 years old. Mary is excited to share her love of cooking and great cooking tools with others who are cooking enthusiasts, through the website, http://cookprostore.com which offers chefs knives, kitchen cookware and kitchen cutlery. If you find something you like, and place an order, we'll include a free copy of Amy Coleman's cookbook while supplies last! 
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