This marinara sauce, passed down from my Italian great-grandma, is a comforting classic that can be used for pasta, vegetable lasagna or homemade pizza.
Ingredients
SERVINGS: about 2 Quart(s)
- olive oil
- 1 white onion
- 10 cloves garlic
- 2 cups button mushrooms, sliced
- 1 6-ounce can tomato paste
- ¼ cup of white wine
- 4 Calabrian Peppers, sliced
- 1 bunch fresh oregano
- 1 bunch fresh basil
- 3 28-ounce cans San Marzano Tomatoes
- 4 bay leaves
- 1 cinnamon stick
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
Preparation
Sauté onions, garlic and mushrooms in olive oil until onions are translucent.
Add in white wine and reduce.
Stir in tomato paste and canned tomatoes and the rest of the ingredients.
Simmer sauce for about 2 hours until reduced and thick.
Use for pizza sauce, lasagna or pasta! Store leftovers in the fridge for 3-4 days or can be frozen for up to three months.
