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February 3, 2010

The Best--EVER--Red Pasta Sauce

Marinara Sauce with Fennel
(makes about 2 quarts)
From the Cheese Factory Restaurant in the Wisconsin Dells
This is a vegan/vegetarian restaurant, and its cook book is quite good.

2 Tbsp. olive oil
½ cup finely chopped onion
2 tsp. minced garlic
¼ cup finely chopped celery
¼ cup finely chopped green pepper
1 tsp. whole fennel seeds
¼ tsp hot pepper flakes
1 29 oz. can tomato sauce
1 14.5 oz. can peeled plum tomatoes, chopped
8 oz. tomato juice
6 oz. tomato paste
1 tsp. salt
1 tsp. dried basil, crumbled
¼ tsp. dried thyme, crumbled
½ tsp. dried oregano, crumbled
¼ tsp. ground black pepper
½ tsp. ground fennel (commercial or ground fine)
2 tsp. sugar
2 bay leaves
1 Tbsp. flat parsley, chopped
½ cup Parmesan cheese, grated

In a sufficiently large, heavy duty sauce pot, sauté the first group of ingredients in the oil for 3-5 minutes
Add the second group of ingredients, cover, bring to a slow boil, then reduce heat and simmer on low fire for 45 min. Stir frequently.

Freezes well, and takes well to the addition of beef, chicken or sausage

Posted by Curmudgeon at February 3, 2010 1:31 PM