Best Marinara Sauce

Best Marinara Sauce

The vegetables make a great base for this sauce.  I have found that the sugar and milk balance out the tartness of all the tomato ingredients.  You may choose to add more or less of each.  It will take some experimenting to find your taste.  This is perfect for my family.

We also put meat in the sauce for a meat sauce twist and allow it to simmer for another 15 minutes or so.

1 Medium Onion, chopped fine
1 Stalk Celery, chopped fine
2 Carrots, chopped fine
2 Cloves Garlic, chopped fine or put through a garlic press
1 28 oz. Can Crushed Tomatoes
1 16 oz. Can Tomato Sauce
1 6 oz. Can Tomato Paste
3/4 C. Red Wine
1 t. Basil
1/2 t. Oregano
1/2 t. Crushed Fennel Seed
1 t. sugar
2 T. Milk
1 t. Sea Salt
1/2 t. crushed Black Pepper

In a heavy pot, or dutch oven, heat about 2 T. olive oil. Add the onion, celery, carrots and garlic. Saute over medium heat, stirring until the vegetables are soft, being careful not to burn the garlic.

Add the wine and allow to simmer until reduced until liquid is gone.  

Add the tomatoes, tomato sauce and tomato paste, stirring to blend.  

Add the remaining ingredients and mix well.

Mix in about 2 cups of water.  

Let simmer for 1 to 2 hours until flavors blend and sauce thickens.

Pour over cooked pasta and serve with Parmesan Cheese.  

You can also add cooked ground beef the last 15 minutes of simmering for a meat sauce.

If you do not use the entire recipe, it freezes well. I usually freeze it in single meal portions in zipper bags.