Chances are, you were directed here from my YouTube channel, Home Cooking with Connie Keenan. Interestingly, this is one of those pinch-of-this, pinch-of-that recipes.
This started waaaaaay back in the day when I was a young bride. My mother had always used Ragu spaghetti sauce and my husband had used Aunt Millie's (is that still around? Good sauce!).
Anyhoo, my brother-in-law, Anthony, showed me how to put together marinara (red) sauce for everything from pasta to pizza. And more, of course. It's made from regular tomato sauce and tomato paste--which, incidentally, I have sometimes omitted, and depending on how long you cook it, it's still thick and rich. The paste sort of helps things along and shortens cooking time.
In this time of Covid-19, with the stores sometimes out of stock on certain items, it's nice to be able to fix a spaghetti sauce, especially if you're partial to your favorite store-bought brand. To be honest, this is my go-to sauce, though I do keep Classico (or my mom's old standby, Ragu) on hand for those let's-whip-up-some-eggplant-parm nights!
I'll also add that this sauce freezes beautifully, so you can take it down and defrost it at room temperature or in the microwave. You can also pare down the recipe, though I like to make a big batch (like the one I make in the video below) to be able to use it in more than one dish.
Also, please note: If you add ANY raw meat to the recipe, be it ground beef, ground turkey, sausages, etc., you'll need to add to the cooking time. I usually will cook sausage in the sauce for no less than 4 hours, but check times to be sure for safety.
Feel free to put your own spin on this recipe! Add diced tomatoes, onions, and other seasonings. This recipe has evolved over the years. I didn't have rosemary the day I did the video, but you can add that in either fresh herb form or ground rosemary.
One more note: Wear an apron or something protective over clothing, because the sauce can splatter while you're cooking or handling it.
EASY MARINARA SAUCE
Ingredients
1 large can of tomato sauce, plain
1 can of tomato paste
Basil
1 tablespoon olive oil (I forgot to add while making my video--still comes out yummy)
Oregano
Parsley
Garlic (fresh, minced or powder)
Rosemary
Bay leaf, 1
Granulated sugar
Salt
Pepper
Balsamic vinegar (thanks, Emeril Lagasse!!)
Directions:
1. Start with emptying large can of tomato sauce and paste into a large saucepan.
2. Add each ingredient at a time, stirring it is before proceeding.
3. I used about 2 tablespoons of the sugar, considering how big the batch was.
4. The spices were added rather liberally, but they will be to taste. You can also add more later while it cooks, if you'd like it more seasoned. We love ours seasoned!
5. About 2 tablespoons of balsamic vinegar went in, but if you make a smaller batch, you'll want to use less.
6. Salt & pepper to taste.
7. Cook on low heat for about 40 minutes to an hour, until sauce thickens. Stir occasionally, being careful, because the sauce is HOT and bubbly.
8. Remove bay leaf.
9. You'll want to let it cool unless you're using the sauce right away. Allow it to fully cool before storing.
My video may come in handy, so watch it first, if you haven't already. You'll find it below.
And if you gave this recipe a try, do let me know how it turned out.
Be blessed!
Connie
