Chianti and San Marzano Marinara Sauce

Two Years ago: Crispy parmesan biscuits 
Mushroom Soup
Peach wine coolers
Garlic bread with melted parmigiano reggiano cheese slices 
Fresh Mushroom and Parsley Salad
Oh JOY, Oh How I LOVE Monday! (NOT).

Here you go, another marinara sauce! I think I have 50 different kinds on here…and here is one more for you!

So here is what you will need:
Balsamic Vinegar
Chianti Wine
28 oz Can Whole canned San Marzano Tomatoes
28 oz can pureed tomatoes
14.5 oz can fire roasted tomatoes
Freshly ground black pepper
garlic
Red onion
kosher salt
Red pepper flakes
Dried Basil
Italian Seasoning
Dried Oregano
Garlic salt
Olive oil

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Take 4 cloves of garlic
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Mince them
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and dice up, one med red onion.

heat a dutch oven to med heat and coat the bottom with olive oil
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(don’t over do it, I added a little too much)

Then add red onions, that you diced
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cook until translucent and add minced garlic
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stir garlic in until you smell it, 1-2 minutes. Then add the canned San Marzano tomatoes
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and then add in the pureed tomatoes
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then add in fire roasted tomatoes
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Stir everything together
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add in kosher salt, to taste
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Black pepper (everything on taste, that’s how I do it).
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Red pepper flakes
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add in Garlic salt
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and then stir everything
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then add in dried basil
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then add in oregano and Italian Seasoning
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and then stir and incorporate everything really well
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then add in the Chianti Wine
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(I added in about 1/2 a cup)

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Then add in balsamic Vinegar, about 1/4 a cup
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One ingredient that I forgot to add in the picture, but added to the sauce –  fresh Parsley
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Let the sauce simmer for 30-45 minutes.

I served mine over homemade ravioli and fresh basil sprinkled on top!

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