Simple Marinara Sauce

Whether I’m making eggplant parmigiana, chicken parmigiana, meatball subs, or Alexandra Guaranschelli’s famous pork meatballs, this is the marinara sauce that I always go to.  I don’t really have a hard and fast recipe, so what I’m giving you here are estimates of measurements.  Everything I do is by sight, smell and taste.  If it looks right and smells right, I’ll taste to adjust seasoning.  You have to trust your instincts in the kitchen!

Marinara Sauce

1 yellow onion, chopped

3 cloves garlic, chopped

3 tablespoons olive oil

1/2 teaspoon red pepper flakes

salt & pepper to taste

1/2 cup dry white wine (optional)

2 large cans crushed tomatoes

1 1/2 teaspoon dried oregano

1 tablespoon sugar

In a large stock pot or Dutch oven sauté onion and garlic in olive oil until softened and lightly brown on the edges.  Add red pepper flakes and salt and pepper.   Deglaze the bottom of the pan with white wine if desired.  Add the crushed tomatoes, oregano and sugar.  Stir and reduce heat to low.  Simmer at least 30 minutes to let the flavors develop.

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