How to Make Marinara Sauce

This spicy sauce is perfect for dipping hot appetizers or garnishing a plate of pasta. Serves six as a pasta sauce.

Instructions

Difficulty: Easy

Things You’ll Need:

• Chef's Knives
• Cutting Boards
• Measuring Cups
• Measuring Spoons
• Saucepans
• 3 tbsp. olive (not virgin) oil
• 2/3 cup white wines
• 2 tbsp. minced fresh oregano
• 2 tbsp. freshly chopped basil
• 1/2 bunch Italian parsleys - washed, stemmed and finely chopped
• 5 oz. tomato paste
• 1 med. onions - peeled and finely chopped
• 1/2 tsp. white pepper
• 1 tsp. salt
• 1 tsp. sugars
• 3 garlic cloves - peeled and minced
• 1/8 tsp. cayenne pepper flakes
• 1 28 oz. can plum tomatoes

1. Sauté the garlic and onion briefly with the oil in a large saucepan over medium heat. After a minute or two, add the wine and reduce by two thirds.
2. Add the remaining ingredients and simmer for 2 to 3 hours.

Tips & Warnings

• The longer this sauce simmers, the better it gets. It improves with a night or two in the refrigerator, too.
• If you can't use fresh basil and oregano, substitute one teaspoon of dried to a tablespoon of fresh herb.
• Try using imported Italian tomatoes - many cooks swear by them.
• You can also use this sauce on pizza.