�I base my recipe on this one from Cooking Light magazine.
It is rich tasting and complex when cooked for the full 3 hours.� I make a few changes to the recipe, though.� Here's the original recipe from Cooking Light with my changes in brackets.
Marinara Sauce
Ingredients:
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1 tablespoon olive oil (I leave this out and dry or water saute onions instead
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6� cups chopped onion (about 3 medium)
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1� tablespoon� sugar (I substitute 1 TBSP date syrup)
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1/2� cup� dry red wine (you can leave this out, but it is better with)
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1� tablespoon� extra virgin olive oil (I leave this out)
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2� teaspoons� dried oregano
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(I add 1 fresh bouquet garni... see Preparation notes)
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1� teaspoon� salt (I leave this out)
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1/2� teaspoon� dried thyme
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1/2� teaspoon� dried marjoram
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1/2� teaspoon� dried basil
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1/2� teaspoon� freshly ground black pepper
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1/4� teaspoon� crushed red pepper
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6� garlic cloves, crushed
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2� (24 ounce) cans crushed tomatoes, undrained
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2� (14.5-ounce) cans diced tomatoes, undrained
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2� (6-ounce) cans tomato paste
Preparation
Heat oil (or dry saute) in a Dutch oven over medium heat; add onion and sugar (date syrup). Cook 30 minutes or until golden, stirring occasionally. Stir in wine; cook 1 minute. Add remaining ingredients; bring to a boil. Reduce heat, and simmer 3 hours, stirring occasionally.
I think that a bouquet garni adds to the sauce:
In this case it has:� fresh parsley stems, fresh thyme sprigs and a couple of bay leaves.� (Read about Bouquet Garni here.)
Great sauce.� Sometimes I leave the garlic cloves whole in the sauce.� It gives a slightly milder sauce for some dishes.� Also good is adding a lot of smaller dice mushrooms after you've cooked the onions down partially.� By the time the mushrooms cook down over 3 hours, they add a great 'meaty' texture.
Source: http://blog.susanscooking.com/2010/03/23/marinara-magnifico.aspx?ref=rss
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