Garlic LOTS (best if browned with the meat and other spices)
Basil, Oregano, Rosemary to taste & fresh is always best, but dried is fine as well
Cinnamon about Ό - ½ teaspoon
Pasta of choice We love Penne, Spiral, or Spaghetti
Parmesan - Optional
Instructions
I must preface this by saying that I am Italian, and I learned to cook very intuitively, therefore it is difficult for me to give exact measurements, especially for sauces. For me, cooking is a truly spiritual experience, I adore being in the kitchen, and providing food for my friends and loved ones. My style of cooking involves a lot of tasting as you go, you must get to know your dish, and your ingredients. This robust and hearty sauce can be eaten immediately upon preparing, but is better when left to simmer for several hours as the flavors open up even more. Makes for very tasty leftovers too! Mangia, e godere!!
For added flavor you can fire roast your tomatoes before chopping, or purchase canned toms that are already fire roasted.
(Broil or Brown them in an oven)
Combine all tomato product, ½ of soup stock, and herbs together. Simmer.
Brown meat with garlic, salt and pepper, and onion if you choose to use. Drain any fat off.
Add meat to sauce. Stir.
Add wine, chopped capers, and additional herbs and spice to taste (Salt and Pepper, Oregano, Basil, Rosemary, Garlic).
Thin sauce to desired consistency with Soup Stock, sauce will not thicken up, so be careful not to water it down too much.
Combine all ingredients well, stirring and simmering.
Finally, add Butter and stir until melted in, then add Cinnamon. THESE are the two secret ingredients which make this sauce really robust and rich!
As an added healthy bonus, you can add up to one heaping Tablespoon of ground Salba (Ground Chia Seeds), which are packed with your Omega 3s, Iron, Calcium, Fiber, and serve as a bit of a thickening agent.
Cook your pasta to al dente with salt and olive oil in the water. Save Ό - ½ a Cup of pasta water before you drain cooked pasta. Add this small bit of starchy pasta water to your sauce to finish it off.
Pile onto a bowl full of pasta, and top with Parmesan and fresh Basil. Serve with Salad or fresh steamed Broccoli, and Garlic Bread.
Originally Submitted
4/17/2013
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You can add this Traditional Italian Marinara Sauce recipe to your own private DesktopCookbook.
