"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

Classic Marinara Sauce Recipe

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This recipe for Classic Marinara Sauce, by , is from Food, Family & Fun Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michael Musto
Added: Saturday, March 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4-6 Mild/Sweet Italian Sausage
10 Meatballs*
1 Pork Braciole or Pork Steak
5 Large Cans of Crushed Tomatoes
2 Large Cans of Chopped/Diced Tomatoes
1 Can Tomato Paste
1 Cup Red Wine
1/2 cup sugar
1 Large Onion
6-8 Garlic cloves chopped
1 Cup Oregano
1/2 Cup Basil
3 Tbsp Salt
1 Tbsp Black Pepper

Directions:
Directions:
In a Large heavy pot, fry sausage under low-med heat until 3/4 done. While browning, make meatballs (see other recipie). Add braciole to pot and brown. Remove sausage and braciole and brown meatballs in same pot evenly on all sides so that they do not fall apart. Remove all meat from pot.

Next, add chopped onion and cook for 5 minutes then add chopped garlic and tomato paste. Cook on low for a few minutes, stirring occasionally.

Add crushed tomato & diced tomatoes & stir together. Then add the oregano, basil, salt, pepper, sugar and wine. Stir together and then add all of the meat to the pot & juices/drippings. Doing this last makes it easier to stir.

Bring to a slow boil then reduce heat to simmer for at least 2 hours.

Number Of Servings:
Number Of Servings:
Army
Preparation Time:
Preparation Time:
1 hour

 

 

 

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