Marinara Magnifica

Marinara Magnifica
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon extravirgin olive oil
  • ½ teaspoon dried marjoram
  • ½ teaspoon dried basil
  • ½ teaspoon dried marjoram
  • 6 garlic cloves, crushed
  • + 25 more ingredients
    • ½ teaspoon dried thyme
    • 1 tablespoon sugar
    • ½ cup dry red wine
    • ½ cup dry red wine
    • 1 tablespoon sugar
    • 2 (28-ounce) cans crushed tomatoes, undrained
    • 2 (28-ounce) cans crushed tomatoes, undrained
    • 6 cups chopped onion (about 3 medium)
    • 2 teaspoons dried oregano
    • ¼ teaspoon crushed red pepper
    • 2 (14.5-ounce) cans diced tomatoes, undrained
    • 6 garlic cloves, crushed
    • 6 cups chopped onion (about 3 medium)
    • ½ teaspoon freshly ground black pepper
    • 2 (14.5-ounce) cans diced tomatoes, undrained
    • 1 teaspoon salt
    • 2 (6-ounce) cans tomato paste
    • 2 (6-ounce) cans tomato paste
    • 1 teaspoon salt
    • ¼ teaspoon crushed red pepper
    • ½ teaspoon dried thyme
    • 2 teaspoons dried oregano
    • ½ teaspoon dried basil
    • 1 tablespoon extravirgin olive oil
    • ½ teaspoon freshly ground black pepper

Heat oil in a Dutch oven over medium heat; add onion and sugar. Cook 30 minutes or until golden, stirring occasionally. Stir in wine; cook 1 minute. Add remaining ingredients; bring to a boil. Reduce heat, and simmer 3 hours, stirring occasionally.

View full recipe at My Recipes

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