Marinara Sauce


5 from 1 reviews
Marinara Sauce
Recipe type: Dressings and Sauces
Cuisine: 4 Season
Serves: 6
  • 2 large onions, finely chopped
  • 1½ teaspoons sea salt
  • ½ teaspoon freshly ground black pepper
  • 5 cloves garlic, 3 minced and 2 sliced
  • 3 tablespoons olive oil, divided
  • 1 cup white wine, divided
  • 1 cup mushroom broth 1-ounce of mushrooms, finely chopped
  • 2 (28-ounce) cans diced tomatoes or 3 ½ cups fresh tomato puree
  • 1 tablespoon dried oregano
  • 2 teaspoons dried basil
  • 2 teaspoons dried marjoram
  • 2 tablespoons to 1 can of tomato paste (depending on how thick you like it)
  • 1 tablespoon sherry vinegar
  • 1 teaspoon Worcestershire sauce
  • ⅓ cup finely grated Parmesan
  1. Add 1 tablespoon of the olive with chopped onion and cook for 5 minutes on med-low heat. To make a Spanish version of this sauce you may add red and/or yellow peppers with the onions at 1:2 ratio peppers to onions. Add 3 cloves of garlic and continue to cook for 3 minutes. Add ½ cup of the white wine and reduce in the pan over medium heat. Add another ½ cup of the wine, broth, and mushrooms to the Dutch oven and stir to combine. Cover and cook over low heat, stirring occasionally, for 30 minutes.
  2. After 30 minutes add the 2 cloves of sliced garlic and cook for 30 to 45 seconds or until fragrant. Add the tomatoes, oregano, basil, and marjoram and cook until most of the liquid has evaporated, approximately 30 minutes. Add splash of red wine if you have some on hand, tomato paste, vinegar, and Worcestershire sauce and stir to combine. Decrease the heat to low and simmer for 30 minutes.