This classic homemade marinara sauce is easy to make and tastes a million times better than the store bought variety! With the addition of bacon and plenty of spices, this marinara packs a flavorful punch!
Hey Guys! You are going to have to forgive me… well, technically you don’t HAVE to, but it would be nice if you did… (insert giving you big brown puppy dog eyes here).
I have been VERY under the weather the past week.
I just can not seem to shake whatever it is that has taken possession of my body and rendered me pretty dang worthless.
But, I love you guys. I love No Spoon Necessary. I love sharing my photography. I love sharing my recipes. I just love to spread the love? Maybe too many flu/ allergy/ stomach-ache pills have made me loopy… and very lovie dovie.
Any who… I wanted to at least post SOMETHING.
This marinara is amazingly good. It has bacon in it, so how could it be bad??
While it is a little time-consuming, it does not require a lot of effort. Really, it just requires you stay home (so you don’t set your house on fire); catch up on your ironing, knitting, dusting, reality tv shows… I dunno… do whatever floats your boat.
I made this marinara to go along with these super-duper yummy Zucchini Parmesan Stacks, which I promise I will post tomorrow.
Rain, shine, hail, or rainbows. Pink bed pan in my lap or not. From the comfort of my bed or couch. I PROMISE It will be posted tomorrow. Until then… I hope this holds you over.
-xoxo-
Cheyanne
- 5 Slices Thick Cut Bacon - Diced
- 1 Yellow Onion – finely diced
- 2 large Cloves Garlic – smashed and roughly chopped (or substitute 5 cloves of regular garlic)
- 2 Bay leaves
- ½ tsp Celery Salt
- ½ - 1 tsp Red Pepper flakes , according to taste
- 1 ½ tsp Dried Parsley
- 1 ½ tsp Dried Oregano
- 2 tsp Tomato Paste
- ½ Cup Red Wine
- 1 (28 oz.) Can Fire Roasted Diced Tomatoes (with their juices, do NOT drain)
- 3 Vine Ripe Tomatoes – Roughly Chopped
- ½ tsp Granulated Sugar
- Salt and Pepper – to taste
- 1 TBS Parmesan - grated
- 1 Bunch Fresh Basil Leaves (I used about 8) – roughly chopped or chiffonade
- Add diced Bacon to a COLD large Saucepan. Turn burner to medium low heat and render bacon, until cooked thoroughly, but not crispy! About 8 - 10 minutes.
- Remove bacon from pan with a slotted spoon. Set aside on a paper towel lined plate and place in refrigerator.
- Drain (Save for a later use, stored in the refrigerator) all but 2 TBS Bacon fat from pan.
- Add diced Onion to bacon fat in sauce pan; season well with Salt and Pepper. Cook until translucent and slightly caramelized, about 15-20 minutes.
- Add Garlic, Bay Leaves, Celery Salt, Red Pepper Flakes, Parsley, and Oregano. Stir and cook until fragrant, 30 seconds – 1 minute.
- Pince by adding Tomato Paste, stirring well, until thoroughly incorporated and thick, about 2 minutes.
- Increase heat to Medium. Deglaze by adding Red Wine to pan, stirring or whisking, to scrape up brown bits from the bottom of the pan. Cook until liquid is reduced by 3/4th’s (about 3 - 5 minutes, pan should be au sec & almost dry).
- Add Canned Diced Tomatoes and Chopped Fresh Tomatoes. Stir. Add Sugar. Season with Salt and Pepper to taste.
- Increase heat to Medium High to bring contents to a gentle boil.
- Reduce heat to a LOW simmer.
- Cover and cook over low heat for 4 -5 hours, stirring occasionally… the longer the better.
- Remove Bay leaves and discard.
- Add Parmesan, Basil and reserved Bacon, stir to combine.
- If you prefer a smooth marinara sauce: use an immersion blender (or remove sauce to a blender or food processor) to puree ingredients to desired consistency.
- Taste for seasoning and adjust according to taste.
Yield: 2 1/2 Cups
Cheyanne
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