This is the recipe for a marinara-like sauce I whipped up. It came out pretty tasty. It includes meat, so no help for the vegetarians here.
Serves a dozen or so.
- 2 - 28 oz cans San Marzano Tomatoes (stewed)
- 1 - 14.5 oz can Contadina stewed tomatoes (with onions, celery and green peppers)
- 1 - 15 oz can tomato sauce
- 3 cloves garlic, crushed and chopped
- 1 large yellow onion, chopped
- 1 green Bell Pepper, chopped
- 2 lbs Delmonico's Grocery spicy Italian sausage
- 1 heaping tbsp dried parsley flakes
- 1 tbsp dried oregano
- 6 black Peppercorns, ground fine
- 1/4 tsp Cayenne Pepper
- Bertolli Olive Oil
- Garlic Valley Farms - Cold Pressed Garlic Spray
- Toss the tomatoes and sauce into a 8 qt. pot and start them warming over low heat
- Brown first pound of sausage in skillet. Add to sauce when browned.
- Sauté garlic and onions until they're very slightly caramelized. Add a little olive oil to pan if there isn't enough fat from the sausage. Add to sauce.
- Brown second pound of sausage in skillet. Add to sauce.
- Sauté green pepper until soft. Add to sauce.
- Add parsley, oregano, black and red pepper.
- Simmer covered for at least 20 minutes.
- Simmer uncovered until sauce is desired thickness.
- Squirt in some garlic spray (I used about a half-dozen squirts, which would be equivalent to another clove of garlic).
- Spoon over pasta. Eat. Enjoy.
Preparation time: 45 minutes.
Cooking time: 90 minutes.