"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Marinara Sauce Recipe

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


Added: Sunday, September 20, 2009


1 T olive oil
1 medium onion, diced
8 oz fresh mushrooms, sliced or quartered
1-3 T dried basil (3 times more if fresh)
2 large garlic cloves, crushed or minced
1 large bay leaf
1 (28 oz) can crushed tomatoes
1 (10 oz) can tomato puree
1 (6oz) can tomato paste
1 whole red pepper (dried chilies)
Salt & pepper to taste (fresh ground)

Over medium heat, in large kettle, add oil, onion, mushrooms, basil & garlic. Add about 2 T water. Cover, reduce heat to medium low. Stir frequently. When onions are translucent, add remaining ingredients, except salt & pepper. Bring to a boil on high, reduce to simmer & cook for 1 hour or so stirring occasionally. Add salt & pepper to taste. Remove bay leaf & red pepper before serving.

Serve with fresh, grated Parmesan cheese.

This sauce will keep 1 week in refrigerator and freezes well. May add meatballs if desired.




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