Marinara Sauce

Simple & Sweet Marinara Sauce

1 lb hamburger meat (optional)

1 large yellow onion, finely diced
5 gloves of fresh garlic, minced
3 Tablespoons of olive oil
1/2 cup decent red wine (Try using a cabernet Sauvignon, merlot or shiraz for slight variations in flavor.)
28 oz can (or fresh) crushed tomatoes
6 oz can tomato paste
1-2 Tablespoons brown sugar (use less for less sweet)
1 teaspoon Kosher salt
1 teaspoon fresh ground pepper
1/4 cup (at least) fresh basil, finely chopped
1/4 cup (at least) fresh oregano, finely chopped
3 Tablespoons (at least) fresh parsley, finely chopped
1 Tablespoon dried Italian herb blend
1 bay leaf while simmering

 Directions

1. Heat a large pot or Dutch oven over medium heat. Add 3 Tbs of olive oil - OR- Brown meat of choice (lean ground beef, ground turkey or chicken, lean pork, or meatballs) and set aside. Drain out 70% of remaining fat but keep about 2-3 tablespoons in the pot.
2. Add onions and sauté  for about 3 minutes. Add garlic and cook for another 2 minutes. 
3. Pour in red wine and deglaze the pan, carefully scraping up any bits on the bottom of the pan with a wooden spoon. Allow the wine to reduce in volume by half by cooking for about 2-4 minutes. 
4. Add tomatoes, tomato paste, brown sugar, salt, pepper, fresh herbs, and dried herbs. Stir to combine. 
5. Reduce temperature to low or simmer. Add meat back into sauce if using. Cook for a minimum of 1 1/2 hours and as long as 8 hours. 

Makes about 4 cups of sauce. Freeze any extra sauce after it has cooled.