The sauce was one of the best marinaras that I have made. I grated a large onion on the small holes of a box grater. I added them to 1/8 cup EVOO that I had heated in a large dutch oven. After they turned clear I added 6 whole garlic cloves and cooked onions and garlic until I could smell garlic. I then added a small can of tomato paste. I stirred it around until I had gotten all the fond off the pan. I added two bay leaves, 1 Tbsp minced fresh rosemary, 2 tsp crushed dries oregano, and 1 tsp dried basil. I then cooked it 9-10 minutes until the tomato paste had darkened. I then added two large cans of crushed tomatoes. I rinsed out the cans with white wine and added it to the pan. I simmered it stirring often for 45 minutes. I then tasted it for salt, pepper, and sugar. I adjusted the fore mentioned three items. I removed the bay leaves. I used 2 cups on a pound of whole grain spaghetti and served another two cups on the table with the veal parmesan. I had a quart leftover for meatballs later this week.
Posted on: Mon, 31 Mar 2014 02:59:18 +0000