Marinara Sauce With Meat

I mentioned in my Baked Ziti post that I believe knowing how to make your own Marinara sauce is an absolutely necessary skill to have in life. It makes your cooking healthier due to the high sugar and preservative content of store-bought marinara, it's more cost effective because you can make large batches with moderately priced ingredients and freeze for later use, and it makes the house smell great as well!

I really enjoy this time of year because my basil is taking off like crazy.  I love having an herb garden, not only because herbs are so pricey at the grocery store, but  also because it allows me a few moments to reflect during my busy week.  I often take the time to go outside for a few minutes and run my hands across my basil, rosemary, or sage, and just enjoy the sweet and savory scents of Spring/Summer.   It calms the soul a bit to watch things grow and to know that your fruits will nourish those that you love the most.

Ingredients & Instructions;

 

Marinara Sauce with Meat

 

2 12 Oz. Can of San Marzano Crushed Tomatoes
2 Tbsp. Tomato Paste
3 Tbsp. Unsalted Butter
(2) Yellow Onions (diced)
6-7 Cloves of Garlic (diced or very thinly sliced)
1 tsp. Red Pepper Flakes
1 Tbsp. Dried Thyme Leaves
1 Tbsp. Dried Oregano
1 LB Sweet Italian Sausage
½ C Red or White Wine *
10 Fresh Basil Leaves (julienned)
2 Roasted Red Bell Peppers (diced)
 2 Bay Leaves
1 tsp. Sugar
Salt & Pepper

Melt butter in deep sauce or sauté pan.  Add onion, red pepper flakes, thyme, oregano, and salt.  Sweat the onions for about 5 minutes.  Add the sausage and cook until it is no longer pink.  Add the garlic and tomato paste, stir for 1-2 minutes,  and then deglaze the pan with the wine.  Add in the whole tomatoes (crushing with your hands as they are added), sugar, red bell pepper, and bay leaves and simmer for about 30 minutes.  Just before serving, add in the basil and if you want, add another splash of wine.  Salt and Pepper to taste.

 

* When marinara is being served with or over a red meat I prefer a red wine, but for marinara served with shrimp or chicken I prefer using a white wine to deglaze.