"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Marinara Magnifica Recipe

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This recipe for Marinara Magnifica, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, May 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp olive oil
6 cups (about 3 medium) chopped onion
1 tbsp sugar
1/2 cup dry red wine
1 tbsp extra virgin olive oil
2 tsp dried oregano
1 tsp salt
1/2 tsp dried thyme
1/2 tsp dried marjorum
1/2 tsp dried basil
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper
6 garlic cloves, crushed
2 (28 oz) cans crushed tomatoes, undrained
2 (14.5 oz) cans diced tomatoes, undrained
2 (6 oz) cans tomato paste

Directions:
Directions:
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 boil. Reduce heat, and simmer 3 hours, stirring occasionally.

Number Of Servings:
Number Of Servings:
9 cups
Personal Notes:
Personal Notes:
Dry red wine intensifies the well-blended flavors in this lusciously seasoned tomato sauce.

 

 

 

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