Magnificent Marinara

Recipe

Basic Marinara Sauce

I have to admit to being pretty nonchalant about tomato sauce - most of time, I just use a jar of Newman's Own when I need a marinara and call it a day (which honestly isn't bad in a pinch, but seriously - I needed to step it up). This probably explains why I never got too excited about making spaghetti, though - because while Newman's Own is okay, it's got nothing on Alysha's Magnificent Marinara. I must say, now that I've tried her marinara sauce, spaghetti has become a much more exciting event in my life. This recipe is the brain child of Alysha at The Savory Notebook, and it's gained quite a following - with good reason. The subtle blend of flavors make this one heck of a tomato sauce - one of the best I've ever had, in fact. Alysha says the biggest trick to her sauce is carmelizing the onions - the technique imparts a smooth, mellow taste that she hasn't been able to find in other marinara recipes. I love the flavor that the addition of red wine adds to the sauce - and the slight sweetness from a hint of sugar isn't too shabby, either.

This sauce is a great jumping off point for lots of meals - pizzas, sandwiches, and all kinds of pasta dishes, from lasagna to clam sauce to simple spaghetti. Fortunately, it's an excellent candidate for the freezer - so now that I've jumped on the Magnificent Marinara bandwagon, I'm going to make sure I always have some waiting for me in the freezer. Bravo, Alysha - thanks for sharing such a classic recipe! I'm so happy I can check this off my list of basic cooking techniques to master.