I don’t have a recipe written down for my basic marinara sauce since I make it once every week or two.
In a large sauce pan, add about half a tablespoon of olive oil. Dice finely a small carrot, half a stalk of celery, three cloves of garlic, half a small sweet white onion and a couple tablespoons of fresh parsley. Sauté for a few minutes and then add about a pound of diced tomatoes (fresh or canned). Then add a large can of crushed tomatoes (102 oz). I then add water to the can to get the rest of the tomatoes out and pour it into the pot. Salt and pepper to taste. I add about 1 1/2 - 2 teaspoons of salt.
Bring to a small boil and reduce heat to low and simmer for a few hours stirring every 10 minutes or so.
This fills about 6-8 large jars. Once they are at room temperature, I store them in the fridge for the week for anything that requires tomato sauce, including soups.
When I have a ton of fresh tomatoes instead of canned, I like to add fresh basil to the above recipe.
If you want to make a Bolognese sauce, sauté the amount of preferred ground meat you like after the step of sautéing the onions.
I made some yesterday and today I used it for stuffed eggplant rolls and to pour over a couple of Italian style meat loaves.
That sounds very good. One of my favorite things is Eggplant Parmigiana, and we usually buy bottled sauce when we make it.
I will save your recipe. Even with canned tomatoes, a fresh sauce is better.
-JT