Fancy marinara

This is vegan for just the sauce.

It's probably too strong to just put it on spaghetti. I use it for cheese-stuffed tortellini or giant shells, usually with Italian sausage.

You can save work if you find frozen mirepoix instead of cleaning and cutting carrot and celery.

This is vegan for just the sauce.

It's probably too strong to just put it on spaghetti. I use it for cheese-stuffed tortellini or giant shells, usually with Italian sausage.

You can save work if you find frozen mirepoix instead of cleaning and cutting carrot and celery.

This is vegan for just the sauce.

It's probably too strong to just put it on spaghetti. I use it for cheese-stuffed tortellini or giant shells, usually with Italian sausage.

You can save work if you find frozen mirepoix instead of cleaning and cutting carrot and celery.

This is vegan for just the sauce.

It's probably too strong to just put it on spaghetti. I use it for cheese-stuffed tortellini or giant shells, usually with Italian sausage.

You can save work if you find frozen mirepoix instead of cleaning and cutting carrot and celery.

Ingredients

A six quart pot

1/4 cupextra virgin olive oil
2 bags (12 oz)each ) frozen chopped onion
1 Tbssalt
2 cups (5 oz)shredded carrot
1 cupchopped celery
2red bell peppers, diced -- or a similar amount of jarred, roasted red peppers
2 cupsminced garlic
1 bottle (750 ml)Shiraz
4-28 ozcans diced tomatoes; heat-roasted is good
1 Tbshot sauce -- basic cayenne, like Frank's
1 cupsun-dried tomato, cut to 1/2" or less pieces
1/2 Tbs ground black pepper
1/2 Tbsground peppercorn mix (e.g., McCormick "Peppercorn Medley")
3bay leaves
1 Tbsfennel seed, optional -- skip if you're going to be adding Italian sausage
1 packagefresh baby spinach (6oz), chopped fine
1 1/2 Tbsdried basil
1 Tbsdried oregano
1 can (12 oz)tomato paste
1 cupnutritional yeast, optional if you're going to add parmesan later -- definite if you're keeping it vegan
1 cupmaple syrup, optional -- if you like it sweet
Additional garlic and onion powder at the end, to taste

1

Use a big pot; I believe mine is six quarts. Saute the onions in the olive oil, with salt, until they visibly start to brown. Add the minced garlic, and continue until it's all browned.
2

Add the carrot and continue another couple of minutes.
3

Add the celery and red pepper, and cook another couple of minutes (no longer saute'ing because there's just too much in the pan).
4

Add the tomatoes, hot sauce, dried tomato bits, and all remaining herbs and spices, and stir. Turn down the heat once it starts to bubble, and maintain a simmer.
5

While the rest is simmering, chop the spinach and add as it's ready.
6

Add half the wine, and chill overnight.
7

Return to the heat the next day. Bring to a medium boil, and maintain it uncovered for at least an hour, until the sauce reduces to a consistency that's a little thicker than your desired final result (still adding more wine, later). Stir occasionally, but there's nothing in it yet that burns very easily. This should also remove most of the alcohol that's in it, so far.
8

Find and remove the three bay leaves.
9

Add the nutritional yeast and maple syrup, if you're using them. Add the tomato paste. Mix well.
10

If you're cooking for anyone who avoids alcohol, take their portion out, now. It'll be a little thick; if they don't want that, add water or red wine vinegar.
11

Add the rest of the wine, stir, and serve.