My Favorite Marinara Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I've tried a lot of different ways of making spaghetti sauce, and this is the way I do it most often. It has a flavor that can't be beaten, at least not easily. It was originally a recipe for Chicken Cacciatore in a Betty Crocker cookbook, but I've modified it a bunch, so it's just not the same any more - and this tastes better than the original. Ingredients:
2 tablespoons olive oil |
1/4 large onion, sliced and diced |
5 garlic cloves, minced |
1 lb ground beef |
1 (14 1/2 ounce) can diced tomatoes |
3/4 cup white wine or 3/4 cup sherry wine |
2 tablespoons dried parsley |
1 teaspoon brown sugar |
1/2 teaspoon salt |
1/2 teaspoon dried rosemary |
1/2 teaspoon dried thyme |
1/4 teaspoon dried oregano |
1/2 teaspoon italian seasoning |
8 ounces fresh mushrooms, sliced thin |
Directions:
1. saute the onions and garlic in a large deep frying pan over high heat until the onions are starting to carmelize.
2. Add the ground beef, stir until it's broken up and well browned.
3. Add the next nine ingredients (tomatoes through Italian seasoning). Stir to mix well and bring to a boil.
4. Reduce heat, cover and simmer for 20 minutes.
5. Add the sliced mushrooms and simmer for another 10 minutes.
6. Serve over your favorite pasta. What you don't use freezes well.
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