As a former vegetarian I love the idea of Meatless Monday as
I’m always looking for recipes that satisfy without the addition of meat. This marinara recipe is one of the first
foods my husband requests as the weather turns cooler and he’s less willing to
grill outside. It’s perfect for freezing
and breaking out for a quick weekday meal.
I guarantee you won’t miss the meat with this recipe.
Marinara Magnifica
(from Cooking Light)
1 tablespoon olive oil
6 cups chopped onion (about 3 medium)
1 tablespoon sugar
1/2 cup dry red wine
1 tablespoon extra virgin olive oil
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
6 garlic cloves, crushed
2 (28-ounce) cans crushed tomatoes, undrained
2 (14.5-ounce) cans diced tomatoes, undrained
2 (6-ounce) cans tomato paste
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.
Makes 9 cups of sauce.
