I’m racing to get some meals in the freezer before my baby gets here (update coming soon). As you saw on 52home last week, Mom and I made a large batch of marinara sauce. Since you asked for the recipe, here it is. A longtime family favorite!
Basic Marinara Sauce
¼ cup olive oil
3 cloves garlic, pressed
2 28 ounces cans whole tomatoes, preferably imported (give tomatoes a quick whirl in food processor)
1 12 ounce can tomato paste
½ cup fresh basil, finely chopped
¼ cup fresh oregano, finely chopped
1 tablespoon sugar
1 teaspoon salt
¼ teaspoon freshly ground pepper
½ cup fresh parsley, chopped
In a large heavy pot, saute garlic in olive oil over medium high heat for about 1 minute. Do not brown! Add tomatoes and tomato paste. Add remaining ingredients, adding parsley last, and simmer 20 minutes.
Meat Sauce Variation: Brown 1 pound meatloaf mix (ground beef, pork, and veal). Drain. Prepare marinara sauce as directed above. Add meat mixture after adding the tomatoes.