Marinara Sauce
By
Amy Alusa
@amyalusa
1
★★★★★ 1 vote5
Ingredients
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1 largeonion, minced
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1 Tbspgarlic powder, or 2 tablespoons offinely minced garlic cloves
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1 1/2 Tbspparsley flakes
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1 1/2 tspbasil, dried
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1/4 tspmarjoram, dried
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1/4 tsporegano, dried
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1/8 tsprosemary, dried
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1/8 tspthyme, dried
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3sloshes of red wine vinegar
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2 1/2 bottle( 25 oz) your favorite pasta sauce, or 6 ( 14.4 oz) cans of tomatoe sauce
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1/2 lbpork breakfast sausage
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2 lbground chuck, or hamburger
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1/2 cparmesan cheese
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1/2 cbrown sugar, loosely packed
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1/2 cmozzarella cheese, grated
How to Make Marinara Sauce
- Boil a big pot of water with 2 tablespoon of olive oil, and 1/2 teaspoon of salt if you want it to boil sooner. Cook the lasagna al dente (you can easily cut it with a fork). Do not over cook. Cool for a bit so that you can handle the pasta. Lay each noodle out on a long piece of waxed paper to dry.
- In a skillet, saute the onion and herbs, including half of the dried parsley. Reduce heat to medium and add the meat. Brown until well cooked, but not burned. Drain the grease off of the meat. Slosh in the wine vinegar, cook some more (for about 1 minute) and stir it up.
- Pour pasta sauce into a dutch oven, heat it up and add the meat mixture and brown sugar. Mix well. Add 1/2 cup of Parmesan cheese and 1/2 cup of the Mozzerella cheese. Mix well until cheeses are melted.