I used a 2003 Shiraz for the wine (compliments of Justin from when Chris moved into the CONDO!...yeah, it's that old...because we don't exactly drink wine! I literally had to dust it off from the shelf and then had to get Chris to help uncork it because I had NO idea what I was doing haha!) and probably added a splash more than what the recipe called for. I know nothing about wine but from what I understand, any red wine will do as long as it is dry. Sweet will also work but isn't ideal because it will impart a different flavor, I guess. Carmelizing the onions? Heavenly. I also added an extra dash of basil, red pepper, and of course more garlic...but it's a personal preference and I think this recipe actually would have been great without my additions.
Here are some ways you can use your Marinara Magnifica:
- Baked Sausage Ziti
- Spinach Sausage and Cheese Manicotti
- Chicken Parmesan
- Chicken Parmesan Meatball Subs
Yield: 9 cups (serving size: 1 cup)
Photo Credit: Cooking Light
- 1 tablespoon olive oil
- 6 cups chopped onion (about 3 medium)
- 1 tablespoon sugar
- 1/2 cup dry red wine
- 1 tablespoon extravirgin olive oil
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried basil
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 6 garlic cloves, crushed
- 2 (28-ounce) cans crushed tomatoes, undrained
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 2 (6-ounce) cans tomato paste
- Heat oil in a Dutch oven or large stock pot over medium heat; add onion and sugar. Cook 30 minutes or until golden, stirring occasionally.
- Stir in wine; cook 1 minute.
- Add remaining ingredients; bring to a boil. Reduce heat, and simmer 3 hours, stirring occasionally.
- Calories:169 (20% from fat)
- Fat:3.8g (sat 0.5g,mono 2.3g,poly 0.6g)