An important fact you should know about me – i love pasta. Of course, one of the most critical parts of a great pasta is the sauce. So, I thought I’d share [one] my favourite Marinara sauces with you today. The whole secret to the amazing flavour is because it’s made from scratch using fresh ingredients – basically fool-proof (I promise).
Authentic, Homemade Marinara Sauce:
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Prep everything so that it’s ready to go. Wash your tomatoes, finely slice your garlic, and roughly chop the tomatoes, onions and basil.
Add the olive oil to the saucepan and heat it up (not too hot though). Throw in the garlic and chili flakes and let them cook for about a minute before you add a generous splash of red wine and your onions to the mix and let it simmer for another minute. Side Note: For the red wine, I used a Cabernet Sauvignon, but I also love using Merlot… It’s really up to you, but I’d suggest going for a drier red rather than a sweet one.
When the onions start to go translucent, add all the chopped tomatoes to the pan. Sprinkle sugar and salt over them, then add the chopped basil and stir this all together before throwing in the rest of the wine. Stir again and put a lid over the pan so that the tomatoes start to soften.
While it cooks, prepare your vegetable stock. Add it to the sauce and give it another stir. Then let it simmer on a medium heat with the lid on for about an hour. Stirring often (I suggest lots of stirring for this sauce lol )
Once it has cooked, let it cool a bit. You can then blend it to whatever smooth consistency you desire. I usually like to make my sauce a bit chunky, but it also depends on what I’ll be using it for.
Now you can either bottle it or add it to fresh pasta and serve. Either way, I hope you enjoy!
- 8 Medium Vine Tomatoes
- 4 Cloves of Garlic
- 1 cup Onions (chopped)
- 1 1/2 cups Fresh Basil
- 2 tbsp Extra Virgin Olive Oil
- 1/2 cup Vegetable Broth
- 3/4 cup Red Wine
- 2 tsp Sugar
- 1 tsp Salt
- 1/2 tsp Chili Flakes
Prep ingredients - wash all the tomatoes and dice them (don’t be afraid of making your dicing chunky), then finely slice your garlic and chop your onion.
Heat up olive oil in sauce pan and add sliced garlic and chili flakes. Cook for about 1 minute (be careful to not burn the garlic) before adding chopped onions and a generous splash of red wine.
Let it simmer for another minute before adding the chopped tomatoes, then turn down the heat to a medium setting. Sprinkle your sugar and salt over the tomatoes, add all of your chopped basil and stir. Pour the rest of your red wine and put the lid on the pot so that the steam softens the tomatoes.
While the tomatoes are softening, prepare your vegetable broth and add it to the sauce – make sure to stir.
Let your sauce simmer for hour on a medium heat. Stir every few minutes.
Once it's done, let it cool down to room temperature, then blend it to the smoothness you desire (I usually like it to be a bit chunky, but it depends on what I'll be using it for).
Now you can either bottle the sauce, or heat it up again and add it to your fresh pasta - or both. Enjoy!