Good Friday to you all! It's time for a special Favorite Ingredients Friday Sauce edition! I can't wait to see what sauce recipes you all come up with. I do love sauces! :) Maybe we can get some Southern sauce recipes posted here too!
My contribution is not my own recipe, rather it's Oronzo's Italian grandmother's recipe. He learned it from her while he was growing up and he'll eat no other marinara sauce while we're at home. I think he might disown me if I ever tried to bring a jar of Prego into our house.
I've posted this recipe once before, last year, but I hope you don't mind the repost for those of you who might have missed it.
This sauce take a bit of effort to make, but believe me it's oh so worth it! Your entire house will smell fantastic as this sauce is simmering! And the recipe makes a huge stock pot full of sauce that you can freeze and reheat in individual portions for many more meals. It's wonderful!
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. Enjoy!
Now, I look forward to seeing your Favorite Ingredients Friday Sauce edition recipe! I won't be able to visit your recipes right away but fear not, I will stop by to visit your recipe as soon as I can!
Don't forget to link your specific recipe post link on Mr. Linky so I can see what's cooking at your house!
Oh, and be sure to put the title of your recipe in parenthesis! It makes it so much quicker for me to go back and search for recipes as I build my weekly menu.
For guidelines and my past Favorite Ingredients Friday recipes, click here.
Thanks so much for your participation. I do appreciate it!