Opus Magnus Marinara
Heavy metal music and Chianti are a great combination
Ingredients
-
2 x 28 oz cans diced tomatoes
-
2 x 28 oz crushed tomatoes
-
30 fresh leaves of basil, chopped
-
2 tsp minced garlic
-
1 vidalia onion, chopped
-
1 carrot, chopped
-
2 ribs celery, chopped
-
7 tbsp dried basil
-
7 tbsp dried tarragon
-
1 tbsp kosher salt
-
3 cups water, divided
-
3 tbsp olive oil, divided
-
2 bay leaves
-
1 tsp black pepper
-
1/2 cup fresh Italian parsley
-
6 italians sausages, raw, cut in 6 each link
-
1 tube anchovy paste (for the salt)
Cooking Instructions
-
1
Saute chopped onion, carrot and celery for 10 min on medium with 1 tbsp of olive oil.
-
2
Once step 1 becomes loose and fragrant, add garlic. Saute on medium for 3 to 5 min. DO NOT LET GARLIC BROWN/BURN. STIR CONSTANTLY. Once browned slightly, add red wine. Cook until liquid is reduced by 1/2.
-
3
Add all 4 cans of tomatoes, bay leaves. Bring to a boil. Reduce heat. Simmer 20 minutes.
-
4
After 20 minutes, add all herbs & salt and continue stirring. When sauce thickens, add first half of water and 2nd portion of olive oil.
-
5
Continue simmering on med/low only for 1.5 hrs. Babysit this... burnt sauce might make you think you are at a chain restaurant known as the Olive Ga....
-
6
Remove bay leaves, use handheld puree device to puree sauce. If too thick, add second half of water.
-
7
Add all sausage link pieces and anchovy paste. Simmer 20 minutes. Serve over grilled cheese sandwiches with a side of deep fried bologna. Just kidding. Enjoy over pasta of your choice.
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Comments