I got this from a Navy Chief who got it from his Italian grandmother...who knows how far back it goes? (He had to calculate the measurements; in her oral version, it was "a handful" or "a scoop.") Freezes well, so you may want to double or triple the recipe.

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Name: Taste of Italy Marinara Sauce
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4
Cuisine: not set
Ingredients: 4 cloves Garlic; 1 teaspon Salt; 3 tablespoons Extra virgin olive oil; 1/2 medium White onion diced; 3/4 cup Chicken stock; 4-6 Beefsteak tomatoes or 8-12 Roma tomatoes, diced; 1 (6-oz) can Tomato paste or if you're lucky enough to have an Italian grandmother, use about 1/2 cup of her homemade tomato paste; 1/2 teaspoon Black pepper; 1/2 teaspoon Red pepper flakes; 1 teaspoon Sugar; 3 teaspoons dried parsley or 9 teaspoons fresh leaves, chopped; 3 teaspoons dried basil or 9 teaspoons fresh leaves, chopped; 4 sprigs fresh parsley for garnish if desired

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INGREDIENTS

4 cloves Garlic
1 teaspon Salt
3 tablespoons Extra virgin olive oil
1/2 medium White onion ; diced
3/4 cup Chicken stock
4-6 Beefsteak tomatoes or 8-12 Roma tomatoes, diced
1 (6-oz) can Tomato paste ; or if you're lucky enough to have an Italian grandmother, use about 1/2 cup of her homemade tomato paste
1/2 teaspoon Black pepper
1/2 teaspoon Red pepper flakes
1 teaspoon Sugar
3 teaspoons dried parsley or 9 teaspoons fresh leaves, chopped
3 teaspoons dried basil or 9 teaspoons fresh leaves, chopped
4 sprigs fresh parsley for garnish if desired

INSTRUCTIONS

Mince garlic and mix with salt. Heat oil in large saucepan. Add garlic-salt mixture and onions. Cook over medium-high heat, stirring often, until onions are brown (6-8 minutes). Reduce heat and add chicken broth and tomatoes, mashing tomatoes with a wire whisk to combine. Add tomato paste, pepper, red pepper flakes, and sugar. Stir well and bring to a boil. Reduce heat, cover, and let simmer for 1 to 1 1/2 hours, stirring occasionally. Add parsley and basil for last 5 minutes of cooking. If serving over pasta, garnish with fresh parsley sprigs.

NOTES

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Taste of Italy Marinara Sauce

4 cloves Garlic
1 teaspon Salt
3 tablespoons Extra virgin olive oil
1/2 medium White onion diced
3/4 cup Chicken stock
4-6 Beefsteak tomatoes or 8-12 Roma tomatoes, diced
1 (6-oz) can Tomato paste or if you're lucky enough to have an Italian grandmother, use about 1/2 cup of her homemade tomato paste
1/2 teaspoon Black pepper
1/2 teaspoon Red pepper flakes
1 teaspoon Sugar
3 teaspoons dried parsley or 9 teaspoons fresh leaves, chopped
3 teaspoons dried basil or 9 teaspoons fresh leaves, chopped
4 sprigs fresh parsley for garnish if desired

Mince garlic and mix with salt.  Heat oil in large saucepan.  Add garlic-salt mixture and onions.  Cook over medium-high heat, stirring often, until onions are brown (6-8 minutes).  Reduce heat and add chicken broth and tomatoes, mashing tomatoes with a wire whisk to combine.  Add tomato paste, pepper, red pepper flakes, and sugar.  Stir well and bring to a boil.  Reduce heat, cover, and let simmer for 1 to 1 1/2 hours, stirring occasionally.  Add parsley and basil for last 5 minutes of cooking.  If serving over pasta, garnish with fresh parsley sprigs.

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Nutrition

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Serving Size: 1 Serving (145g)
Recipe Makes: 4 Servings

Calories: 100
Calories from Fat: 57 (57%)

Amt Per Serving		% DV

	Total Fat 6.3g	8 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 0.8g
Cholesterol 3.6mg		1 %
Sodium 463.9mg		16 %
Potassium 169.7mg		4 %
Total Carbohydrate 7.3g		2 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 6.9g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 100

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