Monday, February 3, 2014

Basic Marinara Sauce

From: Cooking Light

3 Tbsp olive oil
3 cups chopped yellow onion (about 3 medium)
1 Tbsp sugar
3 Tbsp minced garlic
2 tsp salt
2 tsp dried basil
1 1/2 tsp dried oregano
1 tsp dried thyme
1 tsp freshly ground black pepper
1/2 tsp fennel seeds, crushed
2 Tbsp balsamic vinegar
2 cups chicken broth
3 28-ounce cans crushed tomatoes

Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.

Thumbs up! This was a yummy spaghetti sauce that made enough for our family one night and I was able to freeze two quart-size bags for the future. I also added ground venison to it, because who doesn't love a meaty spaghetti sauce!? By the way, this was not my favorite sauce to date. I have had sauces I like more but this was a great one!

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