Spaghetti With Red Wine And Rosemary Marinara Sauce Recipes

BEST MARINARA SAUCE

Steps:

• In a large skillet or Dutch oven, saute shallots and garlic in olive oil over medium heat until shallots have softened and become translucent.
• Add dried basil and oregano and saute one minute longer.
• Add red wine to the pan, scraping the browned bits from the bottom of the pan. Bring the wine to a simmer until reduced in half - about 3-4 minutes.
• Add tomatoes and tomato paste. Bring to a boil over medium-high heat. Reduce heat to low, cover with a lid, and simmer for about 30 minutes.
• Taste the sauce and season with salt and pepper as needed. Add 1-2 teaspoons of sugar and simmer a couple minutes longer to take some of the acidity out of the tomatoes if desired.

SPAGHETTI WITH RED WINE AND ROSEMARY MARINARA SAUCE

Steps:

• In a large deep-sided nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring often, 3 minutes.
• Add the tomatoes and their juices, tomato paste, wine, sugar, basil, rosemary, salt, red pepper flakes (if using), and black pepper; bring to a brisk simmer over medium high heat.
• Reduce the heat and simmer, uncovered, until reduced and thickened, about 20 minutes, stirring occasionally and breaking up the tomatoes with a large wooden spoon. Serve hot over spaghetti.

SPAGHETTI WITH MARINARA SAUCE

Steps:

• In a large saucepan combine crushed tomatoes, diced tomatoes, tomato sauce, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, and ground black pepper. Add capers and crushed red pepper if desired. Cover. Bring to a boil.
• Lower heat and simmer, with cover, for 45 to 60 minutes.
• As simmering time nears, in a large pot with boiling salted water cook spaghetti until al dente.
• Toss spaghetti with cooked sauce. Serve warm.