White Wine Marinara by AgentSeven
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- 1 28-ounce can of San Marzano tomatoes
- 1 6-ounce can of tomato paste
- 1/2 medium red onion
- 3 cloves of garlic
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 sprig fresh basil
- 4 tbs olive oil
- San Marzano tomatoes are important for all Italian cooking, almost without exception, so find and use them if at all possible. In mainstream grocery stores, Progresso will do in a pinch, but tomatoes marked San Marzano have the very best flavor for red sauce applications.
- Puree the tomatoes on low speed until they are all incorporated - not too much!
- Pour the puree into a saucepan. Don't start the heat up yet, we'll do that later.
- Now, you're gonna need a knife. Go get one. I will take this opportunity to show off my brand new "the ex" set of knives that my gf purchased me for xmas recently, and of course, as a bonus, our piggy bank, Lowtax!
- You're going to need to finely chop your 1/2 red onion and three garlic cloves. Set aside the other garlic and onion for the meatballs:
- Put these in a frying pan and add two tablespoons of olive oil. Stir this around a bit on medium heat and allow the garlic and onions to sweat.
- Once they begin to sweat, after maybe three or four minutes, add in about a 1/2 cup of your chardonnay.
- Add the sprigs of thyme, rosemary and basil to the sauce.
- Stir your onions and garlic with wine until they become translucent and smell delicious. About another four or five minutes.
- Then add them to your sauce and herbs, along with another two tablespoons of olive oil and salt and fresh ground pepper to taste:
Not shown: simmer for half an hour on med-low heat, remove herbs and discard. Serve over angel hair pasta boiled in a mixture of half white wine and half water.