Celeste’s Marinara Sauce From Scratch

Ingredients

Either Drippings From sauteing 3 hot Italian sausages

and Drippings From frying 20 – 30 meatballs

Or 1/4C Olive oil

1 head Garlic, cloves crushed

1ea Large red onion, chopped

3ea Oil-packed anchovy fillets (optional)

1/2t Crushed red pepper flakes

1T Tomato paste

1/4C Dry white wine

2ea 28-ounce cans whole peeled tomatoes

1/4C Basil leaves, torn

1/2t Dried oregano

1-1/2C Water

Kosher salt

Process

Preheat oven to 350°.

Heat oil in a large heavy ovenproof pot over medium.

Cook garlic, stirring often, until golden, about 4 minutes.

Add onion, anchovies (if using), and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes.

Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes.

Add wine, bring to a boil, and cook until almost completely evaporated, about 1 minute.

Add tomatoes, breaking up with your hands, and their juices;

Add basil and oregano and stir to combine.

Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to pot; Season with salt.

Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of pot, 2–2½ hours.

Let sauce cool slightly.

Taste and season with salt.