A Masterful Marinara

Tomatoes Boiling

Say. It. Isn’t. So.

Finally. The marinara sauce to accompany those yummy Italian Meatballs I posted two weeks ago. You’ve been so patient (thank you)! Without further delay here’s an Italian Marinara from the Old Country!

Rose’s Italian Marinara


4 lean Country Ribs

7 Italian Sausage

10 Meatballs (See meatball recipe.)

1/2 Onion sliced

4 Tbsp Oil

3 cans (28 oz. each) of Crushed Tomatoes

1 can (6 oz) of Tomato Paste

2 tsp Garlic Powder

1 tsp Fennel Seed

1 tsp Basil

1/2 tsp Oregano

2 tsp Parsley

1 tsp Salt

1 Tbsp Brown Sugar

1/2 Cup Red Wine

Heat the onion and oil in a pan. Add the ribs and brown them on all sides. Remove the ribs. Add the crushed tomatoes. Rinses the cans clean by adding 1/2 can of water and add to the sauce. Add 1 can of tomato paste, seasonings and wine. Bring to a simmer. Add ribs. Cook for 45 minutes. Add sausage. Cook for 45 minutes. Add meatballs and cook for 45 minutes. Then turn off the burner and let sit until ready to serve.

Bam! You now have an official Italiano Marinara!

This recipe is a little labor intensive so we tend to have it just a few times a year but I guarantee it’s special and the extra effort will be worth it!

(This recipe freezes beautifully. I almost always double the batch and then freeze a portion for future use. I usually serve the first round with pasta. But when I take it out of the freezer a month later we often use the sauce and meatballs for sandwiches. There’s nothing like one of these bad boys piled on a huge hoagie, drizzled in sauce and freshly grated Parmesan cheese!)

I’ll be out of the kitchen on Friday so be sure and stop back. I’ll be sharing some thoughts on family!

Mangiare, mangiare!

Your DoAhead Friend,

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