Aloha everyone. I love to make my own Marinara. Marinara is without meat.
My father used to make all his spaghetti sauces with huge meatballs or Italian sausages which had great flavor, but sometimes it is nice to go vegetarian and make a rich tomato sauce with lots of garlic, basil, Italian herbs and spices.
At times when I have grown lots of Roma tomatoes I blanch and save them for sauces in ziploc bags in the freezer. I always keep my pantry stocked with stewed tomatoes, tomato sauces and tomato paste.
I start by sauteing garlic and slivered onions in two TBSP. of Extra Virgin Olive Oil
Then I add big cleaned sliced mushrooms…
I simmer these for a while then add my tomato sauces and whole or chopped tomaotes.
Next I add my basil, rosemary, oregano, bay leaf or mixed dried Italian seasonings.
I simmer my sauce for at least an hour on low, stirring often so it doesn’t burn.
I start my pasta water and just before serving time I cook the pasta Al dente (for spaghetti this is 10 minutes).
Served with grated Parmesan or Romano Cheese and a fresh green salad it is wonderful.