Marinara Sauce

Marinara Sauce

Makes about 2 ½ cups or enough for about 1 lb. dry pasta

Ingredients

A note about gluten: When prepared with gluten-free stock, this recipe is gluten free.

2 tbsp. Kowalski's Extra Virgin Olive Oil
¼ cup finely chopped onion
2 cloves garlic, finely minced
¼ cup dry red wine
28 oz. canned crushed tomatoes
½ cup beef stock
¼ cup tomato sauce
1 ½ tsp. dried oregano
1 ½ tsp. dried basil
1 ½ tsp. brown sugar
¼ tsp. kosher salt
¼ tsp. freshly ground Kowalski's Black Peppercorns
1 big pinch (or to taste) crushed red pepper flakes
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Directions

In an extra-large saucepan, heat oil over medium heat until shimmering; sauté onion until very tender and light golden-brown (about 8 min.). Add garlic; cook and stir until fragrant and light golden-brown (1 ½-2 min.). Add wine; bring to a boil, cooking until liquid nearly evaporates (about 2 min.). Add remaining ingredients; reduce heat to low and simmer until sauce thickens slightly (about 8 min.).