Marinara Sauce

Cheaper than jarred sauce, this is easy to have simmering on the stovetop on a Sunday afternoon. This sauce works for spaghetti, baked ziti, lasagna, the list can go on and on. Often, I double the recipe and freeze half of it, so I always have some on hand.

1 small onion chopped
1 tsp olive oil
1 carrot chopped
1 rib celery, chopped
3 cans tomato sauce
1 can tomato paste
Splash of red wine
1 Tbl sugar
1Tbl oregano
Salt and pepper

Sauté onion, celery and carrot in a medium saucepan.

 

Sauté until translucent and soft. 
Add in the tomatoes, tomato paste, oregano, red wine and sugar.

Simmer for about 20 - 30 minutes.

 

I use an immersion blender to purée the sauce, but you can use a blender, careful of the hot sauce in a blender. Simmer sauce for another 20 minutes or so. 

This sauce freezes beautifully, also.