Printable Recipe: My Rich and Spicy Marinara Sauce Recipe

My Rich and Spicy Marinara Sauce Recipe

This is a fabulous recipe for anybody who wants to learn how to make marinara sauce that's rich and full of flavor. It uses canned tomatoes, tons of garlic, and tomato paste to make a rich, potent sauce that is all you need to turn a big pile of plain spaghetti into a big pile of heaven.

While I like lighter fresh-tomato sauces (especially in summer) this is my favorite heavy marinara sauce, and will be one of the best Italian spaghetti sauce recipes you ever try. Because the tomatoes are smooshed by hand rather than purchased pre-chopped, it also has the best texture of any marinara sauce I've ever eaten.

Tip: The dried herbs used here give the sauce its traditional flavor. But you can also use fresh herbs if you like, for a slightly different (but still wonderful!) marinara sauce, and you'll definitely want to opt for fresh herbs if you're using fresh tomatoes in your Italian spaghetti sauce recipe. Simply use 1/4 c. chopped fresh parsley and 3 tbsp. or so of chopped fresh basil.

Serves about 6-8.

Ingredients:
1/4 C. good extra-virgin olive oil
2 medium onions, chopped
2 heads garlic, cloves separated, peeled and sliced
2 tsp. sea salt
1 C. good-quality dry red wine
2 cans (24 oz each) whole tomatoes (not chopped!)
2 cans (6 oz each) tomato paste
1 tsp. fresh, coarsely ground black pepper
1 tsp. crushed red pepper flakes
2 tsp. granulated sugar
3-4 tsp. dried parsley flakes
2-3 tsp. dried basil

Instructions: 1. In a large, heavy-bottom sauce pan, heat the oil. Add the onions, garlic, and salt.

2. Cook onions and garlic in oil on medium-low heat until they're nearly caramelized-- gooey, and golden. About 15 minutes. Increase heat to medium-high.

3. Stir in the wine and bring to a boil. Stirring often to scrape off any cooked bits from the pan (all this adds yummy-ness), let the wine boil mostly away.

4. Reduce heat to low. Using your hands, squeeze the tomatoes into the onion mixture-- they should be coarsely smooshed.

5. Stir in the tomato paste and remaining ingredients (unless you're using fresh herbs-- if so, you'll add them right before serving). Depending on the tanginess of your tomatoes, you may have to add a dash more sugar.

6. Bring to a simmer. Cover and simmer on low heat 1 and 1/2 to 2 hours (or longer, if you like!) Serve this Italian spaghetti sauce recipe on its own or with meatballs.