I am going to preface this Wednesdays post with a statement. I know that people take their marinara seriously, and that in fact wars have been fought over less. This is no declaration of war. It is a recipe for a tasty Italian "gravy". Please do not send us hate mail. Thank you,

-THE BAG MESSENGER

 

When I have run through my standard repertoire of evening meals I always circle back a favorite standard, a large pot of marinara sauce. You can feed an army with a pot of sauce and some pasta, not to mention its delicious and easy to make.

- David Bloom

Ingredients

1 quart size can crushed tomatoes

1 quart size can of tomato sauce

1 small can tomato paste

1 lbs ground beef  (or sausage)

1 lbs ground pork or Italian Sausage (spicy or otherwise)

1 table spoon fresh or frozen basil

3 cloves garlic

salt & pepper

1/ 2 cup red wine

1 Table Spoon of extra virgin olive oil

 

Process

Cook the meat, drain the grease, and add it to a large sauce pot.

Add the tomato sauce, crushed tomatoes, and paste.

Stir, and let it simmer. The longer the better (just don't burn it)

Chop the garlic, crush the basil, and throw it in. 

Spoon in the olive oil, and stir.

Pour the red wine in, and add salt & pepper to taste.

Enjoy!!

 

 

 

 

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