Braciole Marinara Sauce
Ingredients
Extra-virgin olive oil
1 large onion, finely diced
Kosher salt
1 - 1 1/2 teaspoons Italian seasoning
2 cloves garlic, smashed and finely chopped
4 tablespoons tomato paste
1 cup red wine or vegetable stock
1 (32-ounce) can tomatoes, chopped in food proccessor
2 cups water
1/2 stick or more of butter (optional)
1/4 teaspoon sugar (optional) (cuts the acidity)
Grated Parmigiano-Reggiano, for garnish
Chopped parsley leaves, for garnish
Directions
In a sauce pan put a light coating of fresh olive oil and add the onions. Season with salt, to taste, and put the pot over medium heat. Sweat the onions until they are translucent and very aromatic, about 7 to 8 minutes. Add the garlic and butter and saute for another 2 to 3 minutes. Stir in the tomato paste and red wine, and cook for 6 to 8 minutes. Add the tomatoes, italian seasoning and 2 cups of water, sugar and season with salt, to taste. Cook for 30 min or up to 2-3 hours on simmer. The longer it cooks the better!
Note: For a thicker richer sauce, add 1/2 stick or more of butter to garlic and onion mixture.
Total Time: 2-3 hours
Prep: 15-20 min
Cook: 30 min
Yield: 6 to 8 servings
Level: Easy
MARGIE'S FAVORITE RECIPES
© Margies Favorite Recipies 2014 - All Rights Reserved
Recipe courtesy of Anne Burrell
Secrets of a Restaurant Chef
