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  • Cara's Marinara

    1 vote
    Cara's Marinara
    Prep: 5 min Cook: 5 hours Servings: 6
    by Cara Fernicola
    25 recipes
    >
    Thers are 3 simple rules that any Italian grandmother will tell you on how to make a good "gravy". Rule #1: Less is more! The key to a good sauce is that each ing. should compliment and bring out the flavor in next ing. My sauce consists of only 5 ing.! Rule #2: It's a fact... the longer you cook the sauce the better it will taste! Rule #3: Adding meat to youor sauce as TREMENDOUS flavor and thickens it! Follow these 3 simple rules with my recipe and you will have a new staple recipe in your weekly cooking ;) Bon Appetit! -Cara

    Ingredients

    • 2 Cans Crushed Tomatos
    • 4 cloves garlic minced
    • Few leaves of fresh basil *TIP* during the summer I freeze fresh basil from my basil plant to use in my sauce during the fall and winter*
    • 1 Cup of Good Red Wine
    • 2 TBS Sugar ( I know some people say it's a nono to add sugar to your sauce but I find that it takes some of the acidity out and leaves a little hint of sweetness)

    Directions

    1. On med heat add red wine, garlic, and basil and heat for 2 min.
    2. Add 2 cans of crushed tomatoes,
    3. Sprinkle in sugar.
    4. If you are making meatballs (refer to my meatball recipe!) add browned meatballs/sausage etc.. to sauce, cover and cook for as long as you desire. I find the perfect amount of time is 5-7 hours on a low heat!

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    Comments

    • John Spottiswood
      John Spottiswood
      I have to try this if only due to the way Cara's Marinara rolls off the tongue. Seriously though, this sounds yummy. We'll try it soon and post our review!

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