Twyla Sorrells's Recipe

Marinara Sauce

Category: Condiments, Sauces & Gravy

2 cans tomato paste
2 – 3 cans water
1 can red wine of choice
Salt & Pepper
A little garlic and onion powder
About 2 Tablespoons dried basil (or use fresh – a good handful)
A teaspoon of brown sugar, to take away any bitterness – not necessary if the wine is semi-sweet.

Blend together in saucepan and simmer at least five minutes. This is the base of marinara sauces.

BUT that’s not all!!!! You’ll probably want more in the sauce, such as chopped bell peppers, minced garlic, chopped onion, sliced or chopped mushrooms, chopped fennel (anise), meatballs or browned meat – try ground lamb or pork with your ground beef. Bulk Italian sausage is wonderful with this.

You’ll want about a half-cup each of the veggies and want to add no more than 5 or 6. If you want more you’ll need to use smaller portions of veggies or add another can of tomato paste and the 2 cans of liquid to break it down. For the meat, you’ll want 1 to 2 pounds of meat, and again you’ll need to cook it before adding it to the sauce.

Now, top your choice of pasta or pizza with the beautiful marinara sauce you’ve just created, and then sprinkle a little freshly grated Parmesan or Romano cheese.

For a thicker sauce, simply use less water - a can-and-a-half per can of tomato paste rather than two cans, for example.