I love throwing together a pot of pasta and sauce–it’s filling, it’s tasty, and it’s easy to make when there’s nothing else I feel like cooking. However, while this simple staple certainly gets the job done, it always makes me feel a little bit hollow. After all, tossing boxed pasta into a pot of boiling water certainly isn’t rocket science, and the hardest part about making the sauce is opening the jar.
I’m not ready to make homemade pasta–yet–so I decided last night to tackle the sauce. Again, I adapted a recipe from Cooking Light magazine, and it turned out really well. There’s not a lot to say about it other than that it’s a great base for doing other things–for example, it will work perfectly with my eggplant parmesan, and it would taste even better over pasta with some ground beef or sausage and fresh basil added at the end.
Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.
There’s no photo, since, hey, it’s marinara sauce, and you know what that looks like. Do you make YOUR own pasta sauce? What sets it apart from the pack?