It's time to exchange recipes for Five Ingredients Friday! This Friday, I'm going to change the rules slightly, to accomodate a fellow blogger, Jess, who claims she just doesn't know many recipes with 5 ingredients or less. So Jess, this one's for you. This Friday I want to see recipes that are 5 ingredients or MORE! Don't worry, next Friday we'll go back 5 ingredients or less.
My contribution is actually from Oronzo. He's given me permission to post his oh-so-delicious Italian marinara sauce recipe. Believe me when I tell you this recipe is well worth the work! When it's made in our household, a big stock pot of sauce simmers on the stove for hours, making the whole house smell Heavenly!
Of course, we can't eat a whole stock pot of sauce in one sitting, so we break it up into individual Ziplock bowl containers and stick it in the freezer to be used again and again at later meals. I use this sauce not just for spaghetti but also for cooking whenever a recipe calls for tomato sauce or red sauce of any kind.
Oronzo learned this recipe from his Italian grandmother and I'm told this woman was a fantastic cook! If any of you take the time to make this sauce, and I hope you do, stop back and let me know how it turned out for you.
Oronzo's Italian Marinara Sauce
2 bulbs garlic
1 large yellow onion
10+ sweet Italian sausages
4 (28 oz.) cans of whole tomatoes
4 (6 oz) cans of tomato paste
oregano (to taste)
basil (to taste)
parsley (to taste)
salt (to taste)
pepper (to taste)
crushed red pepper (to taste)
3 whole bay leaves
1 bottle Merlot red wine
Chop up onion (into large chunks) & garlic, throw in a large stock pot with olive oil & sauté until onion is soft and translucent.
Throw in sweet Italian sausages & cook until juice escapes sausages when pierced with a knife. Remove the sausages & place in a covered bowl in the refrigerator until you're ready to add them later to the simmering sauce.
Add 1 can of whole tomato & 1 can of tomato paste + 1 tomato past can full of water into a blender & blend on pulse for just a few seconds. Pour mixture into stock pot with the onion & garlic. Blend the 2nd can of whole tomatoes & tomato paste (don't forget the tomato paste can full of water), pour into the stock pot, & continue until all cans have been blended & added.
Add about 1/2 to 3/4 bottle of Merlot wine to the pot of sauce. Drink the rest! :)
Add a handful of each (or more or less, according to your tastes) of oregano, basil, & parsley to the pot of sauce. Then add salt, pepper, and crushed red pepper to taste.
Put the Italian sausages (or pre-cooked meatballs) back into the sauce to simmer.
Put 3 whole bay leaves on the top of the sauce & leave in for flavoring while the sauce is simmering. Be sure to remove all bay leaves before serving.
Let sauce simmer for several hours before serving! Serve over pasta of your choice! Freeze leftovers for later meals.