MARINARA SAUCE
2 tbsp. olive oil
¼ cup finely chopped onion
2 cloves garlic, finely minced
¼ cup dry red wine
28 oz. canned crushed tomatoes
½ cup beef stock
¼ cup tomato sauce
1 ½ tsp. dried oregano
1 ½ tsp. dried basil
1 ½ tsp. brown sugar
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
- big pinch crushed red pepper flakes, or to taste
In an extra-large saucepan, heat oil over medium heat until shimmering; sauté onion until very tender and light golden-brown (about 8 min.). Add garlic; cook and stir until fragrant and light golden-brown (1 ½-2 min.). Add wine; bring to a boil, cooking until liquid nearly evaporates (about 2 min.). Add remaining ingredients; reduce heat to low and simmer until sauce thickens slightly (about 8 min.).
Makes about 2 ½ cups or enough for about 1 lb. dry pasta.
2 tbsp. olive oil
¼ cup finely chopped onion
2 cloves garlic, finely minced
¼ cup dry red wine
28 oz. canned crushed tomatoes
½ cup beef stock
¼ cup tomato sauce
1 ½ tsp. dried oregano
1 ½ tsp. dried basil
1 ½ tsp. brown sugar
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
- big pinch crushed red pepper flakes, or to taste
In an extra-large saucepan, heat oil over medium heat until shimmering; sauté onion until very tender and light golden-brown (about 8 min.). Add garlic; cook and stir until fragrant and light golden-brown (1 ½-2 min.). Add wine; bring to a boil, cooking until liquid nearly evaporates (about 2 min.). Add remaining ingredients; reduce heat to low and simmer until sauce thickens slightly (about 8 min.).
Makes about 2 ½ cups or enough for about 1 lb. dry pasta.
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