Serves 3
25 min
Marinara Sauce
Recipe GLPR001c4737dd49a4
A rich and silky marinara sauce made with fresh tomatoes, aromatic garlic and onion, and a blend of herbs. The ghee adds a luxurious richness while red wine deepens the flavor. This versatile sauce is perfect for pasta, spaghetti squash, meatballs, or any dish that needs a homemade tomato sauce.
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Ingredients
3 tablespoons ghee
1 large yellow onion, diced
2 cloves garlic, minced
1 6-ounce can tomato paste
1 tablespoon dried oregano
1 14-ounce can diced tomatoes
½ cup red wine
½ cup beef broth
1 large handful fresh basil, roughly chopped
Salt and pepper to taste
Directions
In a large saucepan, melt 2 tablespoons of the ghee over medium heat. Once the pan is hot, add the diced onion and cook, stirring occasionally, until softened and beginning to caramelize, about 5 minutes.
Stir in the minced garlic and cook for about 2 minutes, stirring constantly, until fragrant.
Add the tomato paste and dried oregano to the onion and garlic mixture. Stir well to combine and cook for about 2 minutes to allow the flavors to develop.
Pour in the canned diced tomatoes with their juices, red wine, beef broth, and the remaining 1 tablespoon of ghee. Stir well to combine all ingredients.
Bring the mixture to a simmer over medium heat and cook for about 10 minutes, stirring occasionally, until the sauce has thickened slightly.
Remove from heat and stir in the fresh basil. Taste the sauce and season with salt and pepper to your preference.
Transfer the sauce to a blender or food processor and blend until smooth, or blend to your desired consistency if you prefer a slightly chunky sauce. Be careful when blending hot liquid by allowing the sauce to cool slightly and not filling the blender more than halfway.
Use immediately or allow to cool and store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
