I’m not quite sure if this is an “authentic” marinara sauce, but it’s easy to make & it tastes great (and way better than the kind in a jar). I always let mine simmer for about an hour, but if you’re really crunched for time you could get away with 30 minutes. The best thing to do, however, is to make it the day before…the flavors are just so much more prominent letting it sit for a day. This is nothing too fancy so you can definitely substitute dried herbs for the fresh, just remember to use less of the dried. I’ve done this plenty of times and it still tastes good (fresh herbs are better though!). As for the wine you can use any red wine. Up until tonight I had always used chianti, but today I used a Cabernet that I’d opened but didn’t really like for drinking. It tasted good in the sauce and didn’t taste all that different from when I use the Chianti. Serve over pasta or with whatever your heart desires (used mine for steak strombolis tonight)!
Quick & Easy Marinara Sauce
3 tbsp. olive oil
1 small onion, finely chopped
3 cloves garlic, finely chopped
1/2 cup Red Wine
1 can (28 oz.) crushed tomatoes
1 tsp. salt
1 tsp. sugar
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh oregano
1. Heat olive oil in a large skillet.
2. Add garlic & onion and cook for about 1-2 minutes, stirring constantly.
3. Add wine to pan and allow to reduce by about half.
4. Add tomatoes, salt, sugar, parsley & oregano.
5. Bring to a boil, then reduce heat and simmer, covered, for an hour or more. 6. Stir in basil and serve.