Marinara Magnifico

Source: Cooking Light magazine

Yield: 9 cups (serving size: 1 cup).

Tim's Notes

Something I found in a magazine. One of my favorite recipes.

Ingredients

• 1 tablespoon olive oil
• 6 cups chopped onion (about 3 medium)
• 1 tablespoon sugar
• 1/2 cup dry red wine
• 1 tablespoon extra virgin olive oil
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried basil
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper
• 6 garlic cloves, crushed
• 2 (28-ounce) cans crushed tomatoes, undrained
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 2 (6-ounce) cans tomato paste

Directions

1. Heat oil in a Dutch oven over medium heat, add onion and sugar.
2. Cook 30 minutes or until golden, stirring occasionally.
3. Stir in wine, cook 1 minute.
4. Add remaining ingredients, bring to a boil.
5. Reduce heat, and simmer 3 hours, stirring occasionally.