Spaghetti Sauce (Marinara Sauce)
This scratch made Spaghetti Sauce (Marinara Sauce) is so much better than a jar of store-bought and so easy to make. My version is a savory, meatless tomato based sauce using crushed tomatoes simmered with garlic, herbs and spices. ========================================= CLICK HERE TO GET THE PRINTABLE RECIPE: đ¨ď¸ https://keviniscooking.com/spaghetti-sauce-marinara-sauce/ Ingredients 3 tbsp olive oil 6 cloves garlic minced 2 tbsp tomato paste (See Note 1) 1/2 cup dry red wine (optional) 1/2 tsp sugar 1/2 tsp dried oregano 1/2 tsp kosher salt 1/4 tsp red pepper flakes 28 oz crushed San Marzano tomatoes (See Note 2) 6 basil leaves roughly chopped 2 tbsp fresh Italian parsley chopped garnish Instructions In a large skillet, heat the oil over a medium-high flame and add the minced garlic and sautĂŠ for 2 minutes. Reduce the heat to medium and add the wine (optional), tomato paste, sugar, dried oregano and salt and red pepper flakes, sautĂŠ for 2 minutes. Add the tomatoes, stir and simmer until reduced slightly, about 20 minutes. In last 10 minutes of simmering, add the basil and stir. Season the sauce with more salt to taste. At this point you could leave it chunky or for a smooth sauce you could use a hand blender and puree or put in a blender and blend until smooth. Use over any pasta dish or meatballs and top with fresh chopped parsley and grated or shaved parmesan cheese. Notes 1. As this recipe is written, the flavors are amazing, although if cooking this low and slow (3-4 hour simmer), I would omit the tomato paste as this will thicken on it's own. I use it for when time is tight. 2. Per The Kitchn, San Marzano tomatoes are grown in the rich volcanic soil at the base of Mount Vesuvius, which gives them a sweet flavor and low acidity and they are coveted for their firm pulp, deep red color, easy to remove skin and low seed count. Feel free to use whatever brand you prefer. This recipe is good for 1 pound of cooked pasta. ========================================= Thanks for watching, I hope you enjoyed this video. If you did, go ahead and give it a THUMBS Up, hit the SUBSCRIBE button to stay up to date. If you click that NOTIFICATION BELL ICON to the right of SUBSCRIBE youâll know me every time I post a new video too! FOLLOW ME HERE: Facebook: https://www.facebook.com/keviniscooking/ Instagram: https://www.instagram.com/keviniscooking/ Pinterest: https://pinterest.com/keviniscooking/ Twitter: https://twitter.com/keviniscookin Email: kevin@keviniscooking.com