I did it, I finely did it. I made a good marinara sauce. This has been a downfall for me for a long time. Two things lead to this recipe. First we have three freezers… two on refrigerators and one stand freezer. I have a goal of cleaning them out of anything more than a few months old. Some needs to be tossed but some just needs to be used. Like the 1 lb pack of sweet Italian Sausage I found. What to do with it?
Last week, as I was reading some older posts on one of my favorite blogs Savory Reviews , I saw a “Super Quick Marinara Sauce” I saved it as a PDF and now was the time. I though even I could not louse this up. It should have been called “Simple Super Quick Marinara Sauce”. Well guess what, it didn’t work for me but it all worked out well.
The recipe was too spicy for us. I needed more sauce for the sausage so I added a can of paste with water, a can of diced tomato. I increased the basal and oregano but not as much as I added components. I kept the 2 t red pepper which was too much for my wife and just on the edge for me.
Results: 9 Taste 9 Ease 9 But an 8 if you don’t want spicy.
Tools: nothing special
1 lb Sweet Italian Sausage
2 T olive oil
1 medium onion chopped
5 cloves garlic
3 t oregano dried
3 t basal dried
1 t salt
1/2 t pepper
1-2 t Red pepper flakes (2 is hot)
1 28 oz can crushed tomatoes
1 6 oz can tomato paste and 6 oz water
1 14 1/2 oz can diced tomatoes
1) In a large pan over medium high heat, add oil. Cut sausages into 1 inch chunks and add to pan to brown. Chop onion and add until the meat is browned and onion slightly brown. It is ok for the meat not to be totally cooked at this point.
2) Add garlic and let “bloom” for 30 seconds. Remove from heat. Add all other ingredients and place back on medium heat.
3) Bring to hard simmer. Cook until internal temp of the sausage is at least 160 on an instant read thermometer.
4) Turn down to light simmer for 1-3 hours.
September 10 2014