All store-bought marinara sucks. I know because I’m lazy and I’ve tried them all. They all suck, even the ones with Italian names and even Paul’s. I simply cannot understand why they’re all so sickeningly sweet. Ugh. So I’ve taken to making my own again – and it’s so easy there’s really no reason to buy pre-prepared pasta sauce in the first place, unless you’re EVEN LAZIER THAN ME.

Store-bought Marinara SUCKS

1 onion, diced
2 T. extra virgin olive oil
5 cloves garlic, minced
1-1/2 t. basil, dried
1 t. oregano, dried
generous pinch red pepper flakes
24 oz. can diced tomatoes
generous dash red wine vinegar
salt & pepper to taste

Heat olive oil in a pan. Add onions and sautee.

Add minced garlic, basil, oregano, and red pepper and stir well. Add canned tomatoes and red wine vinegar.

Simmer ten to twenty minutes.

Add salt and pepper to taste and serve over pasta. I also like to use this just for a dip for bread, as an appetizer.

Servings: 6-8
Cooking time: 20 minutes
Ready in: 25 minutes

Recipe Source
Author: Me!
Source: Here! (goblinbox.com 2005)

BONUS RECIPE!
Mushroom Spaghetti

1 pkg. thin spaghetti noodles, cooked and drained
1 stick butter
1/4 lb. sliced button mushrooms
3 cloves garlic, minced
1/2 t. basil, dried
1/2 t. oregano, dried
1/4+ c. parmesan, grated
salt

In a skillet, melt butter. Add mushrooms, garlic, basil and oregano. Sautee – keeping an eye on the heat so as not to scorch the butter – until mushrooms are tender.

Add sautee to cooked spaghetti noodles. Add parmesan and toss well. Salt to taste, if necessary. The marinara, above, tastes great with this dish.

Servings: 4-6
Cooking time: 10 minutes

Recipe Source
Author: Me! (Michelle Mook)
Source: Here! (goblinbox.com 2005)