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Red Sauce

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Member since 2006
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Serves Approx. 6 cups | Prep Time 20 | Cook Time 45

Why I Love This Recipe

I call this red sauce instead of marinara as it has chicken stock in it and some (most) will argue that means it is not marinara, but I like the depth my stock gives the finished sauce...

If you like you can omit the chicken stock altogether or substitute vegetable stock.

This recipe makes about half a gallon of sauce, and that is a lot! So I put it into freezer proof containers in 2-4 cup increments and then I place them in a vacuum bag and suck the air out of it and then freeze it (I own a vacuum sealer), then I just pull 2-4 cups out and it's perfect for 2-3 people for dinner.

I use it as a base for pizza, spaghetti sauce (just add meat…or not), lasagna, etc…

Ingredients You'll Need

2 Tbsp. extra virgin olive oil
1 1/2 cups diced (1/4") sweet onion
3 Tbsp. chopped fresh garlic
Kosher salt and fresh ground black pepper
2 cups red wine
2 cups chicken stock (omit or substitute vegetable stock if preferred)
Pinch red pepper flakes
1 6 oz. can tomato paste
1 10 oz. can tomato puree
1 28 oz. can crushed tomatoes (San Marzano if available)
2 Tbsp. chopped fresh Italian parsley
2 Tbsp. chopped fresh basil
2 Tbsp. chopped fresh thyme
1 Tbsp. dry whole oregano
2 ea. large bay leafs
3-6 Tbsp. granulated sugar (optional)


Heat olive oil in a 6-8 qt. pot over medium high heat

Add the onion and cook until translucent (about 5 minutes)

Add the garlic and salt and pepper, cook until the garlic is very fragrant, do not let it brown, (about 2 minutes)

Add the wine, chicken stock and pepper flakes and cook over medium high heat and reduce by half.

Add all of the tomato products and heat to a light boil.

Add all of the herbs and turn down heat to medium low and allow to simmer for around 20 minutes.

Check seasoning and add salt and pepper if needed.

At this time add the sugar if you like. Add it a a time and taste the sauce…canned tomatoes can be inconsistent in their acidity (which is why I suggest San Marzano tomatoes...they seem to be more consistent and less acidic) so you may need less or more depending on acidity and your own taste.

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