2 small sweet red peppers, chopped (or ½ red bell pepper)
1 pkg sliced button or Portobello mushrooms
1 sweet onion, grated (Vidalia if possible)
1 shallot, grated
¾ cup dry red wine or dry white wine
2 -28 oz cans of Crushed Tomatoes (recommend Dei Fratelli, Cento or Furmanos)
2 -16 oz cans of diced tomatoes (same brands if possible)
¼ cup of brown sugar, plus 2 tbsp of white sugar
Instructions
Warm olive oil in bottom of a heavy sauce pan, once hot add anchovy filets or paste, stir until they dissolve into the oil (this does not taste “fishy” at all, gives a lot of flavor).
Add Garlic, spices, peppers, onion, mushrooms and shallot, sauté for 2-3 minutes. Add wine, allow it to cook down for 1-2 minutes
Add tomatoes, bring sauce to a slow boil, add sugar stir and turn to low. It’s best to let sit on low for at least 1 hour, even better if you can do it for 5-8 hours. (Transfer to a slow cooker).
If you wish to make a Bolognese (meat sauce), use this marinara recipe, just add the meat of your choice (ground beef, ground turkey, or sausage) just before adding the wine. If you use meatballs, add those after all other ingredients are in, during the slow simmer.
Serving
Suggestions
Can be frozen for up to 3 month s
Originally Submitted
1/4/2012
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You can add this Jan's Marinara (or Bolognese) recipe to your own private DesktopCookbook.
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