I always try to have some of this easy-to make marinara sauce
on hand. It freezes well and so I put 2 cup measures in
freezer baggies to add to pasta, soups and even as pizza sauce.
Don’t forget to clearly label the bags.
Prep time: 15-20 minutes
Cooking time: 30 mins-1 hour
Makes about 2-3 liters of sauce
Meat Option: 1lb Merguez or Italian sausage cut in 2” slices and ½ lb cremini (brown) mushrooms, quartered
1. In a Dutch oven (large soup pot),over medium heat, sauté
onion and garlic in oil until onion is soft and almost clear.
Add dried basil and oregano and stir for another minute or so
until you can smell the aroma of the herbs. If you are making a
meat version, brown the sausages at this point. (See note
2. Add the rest of the ingredients and simmer partially covered
(see note below) for 30 minutes to 1 hour.
3. After 30 minutes, season to taste and add the fresh basil