"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Marinara Sauce Recipe

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This recipe for Marinara Sauce, by , is from The Siemers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marlys Siemers Vedders
Added: Thursday, September 20, 2007


1/2 cup chopped onion
2 cloves garlic, minced
1 tbsp. olive oil
1 28-ounce can tomatoes, cut up
1/4 cup dry red wine [optional]
1/4 tsp. salt
1/8 tsp.cayenne pepper
1/8 tsp.black pepper
1/4 cup snipped fresh basil
2 tsp. sugar
8 ounces dried pasta, cooked according to package.

In a medium saucepan, cook onion and garlic in hot oil over medium heat until onion is tender. Stir in undrained tomatoes, wine [ if you like], salt, cayenne pepper and black pepper.
Bring to boiling, reduce heat. Simmer, uncovered, 25 minutes or until desired consistency, stirring occasinally. Stir in basil and sugar. Cover, cook 5 minutes more. Serve over paste, good with Bartolinos Meatballs.




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