Ingredients :
- Marinara Sauce
- 1 can 28 oz Chefs Cut Crushed Tomatoes [with juices]
- 1/2 cup Quality Dry White Wine
- 1 7.5 oz Jar Quality Marinara Sauce [like bertolli or emeril]
- 1 can 8 oz Tomato Sauce
- 3 oz Tomato Paste
- 8 large Cloves Fresh Garlic [smashed & chopped]
- 3 cup Fresh Mushrooms [thick sliced - your choice]
- 1/2 cup Fresh Celery [thin sliced]
- 1 cup Fresh Onions [chopped]
- 1/3 cup Green Bell Peppers [small chop]
- 1/3 cup Parmesan Cheese [+ reserves for garlic bread]
- 2 Bay Leaves [left whole]
- 1/3 tsp Fennel Seed
- 1 tsp Each: Oregano - Basil - Italian Seasoning [all dried]
- 2 tbsp Dried Parsley [+ reserves for bread]
- 1/2 tsp Black Pepper
- 2 tbsp Sugar [or less to taste]
- 1 1/2 tsp Salt
- 4 dash Worshestershire Sauce
- 4 dash Tabasco Sauce [or more to taste]
- Garlic Bread
- Fresh French Bread Rolls [halved]
- Garlic Parmesan Bread Sticks
- Parmesan Cheese
- Dried Parsley
- Prefabed Garlic Butter [or make my recipe at base]
Method :
- Authors Note: Traditionally, marinara sauces will direct you to cook your chopped vegetables in olive oil until translucent prior to adding them to your sauce. This recipe does not call for that step. It"s meant to keep some snap, body and texture in your sauce.
- If you"d like to make this a main pasta dish as opposed to an antipasto - this is a great truffle noodle that pairs excellent with this mushroom based Marinara Sauce.
- If you"d like to make your own garlic butter - check out my easy, delicious posted recipe. Enjoy!
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