My office mate was just commenting on wanting to make her own marinara sauce, so I thought I would post my recipe so that others might enjoy it.
Erin’s Marinara Sauce
I should say, that I don’t think the sauce is ever exactly the same each time that I make it, but here is the general idea.
2 tbsp butter or EVOO
1 carrot, finely chopped
1 celery stalk, finely chopped
1 medium onion, finely chopped
2-4 cloves of garlic, minced (you must decide how garlicy you like your sauce, I always use at least 4)
2 28oz cans of crushed tomatoes
2 bay leaves
5-6 fresh basil leaves, shredded
4 tbsp fresh parsley, chopped
1 tsp dried oregano
2 tbsp balsamic vinegar or dry red wine (each gives a different flavor, both good)
salt & pepper to taste
OPTION 1: Put all the ingredients into a crock pot and set on low for 6-8 hours.
OPTION 2: Melt butter or EVOO in a large stock pot on medium high heat. Add carrot, celery & onion. Cook until soft. Add garlic. Cook until you smell the aroma of garlic and butter (or EVOO) mingling together. Add the crushed tomatoes, spices (bay leaves, basil, parsley, oregano, salt & pepper) and balsamic vinegar or red wine. Cook until starts to bubble, then reduce to medium low heat and let simmer for 1 hour covered, stirring occasionally.
Optional: Sometimes I will add some mushrooms into the sauce as well. Depends if I have any on hand when I make the sauce or not.
You could also add meat. In the past, I have added chicken that has been boiled in water spiced with Italian seasonings, salt & pepper and then hand shredded and added to the marinara.