Virginia's Very Simple Marinara

Recipe From: Virginia Behr, Williams New Year's in Charlottesville, VA, November 2012

In large pot with thick bottom, saute on medium-low heat for a few minutes: one medium onion, diced, in about 4 tablespoons of extra virgin olive oil.  Add four to six cloves of garlic (smashed with the side of a large knife blade to release the oils and then dice small) and saute another few minutes.  Make sure that you do not burn the garlic- it will ruin the sauce.  If you like mushrooms, you can add some sliced mushrooms when you start the saute. If you like meat sauce, turn the heat up a bit and brown about 1-2 pounds ground beef or sausage in the already cooked onion/garlic.

Add in two 28 oz. cans of crushed tomatoes and one can of peeled plum tomatoes.  Use the stirring spoon to mash up the whole plum tomatoes. Brands imported from Italy are best, or use RedPack.  Hunt's and other American brands aren't very good.  Stir.

Stir in:

*2 T fresh or dried basil

*2 T fresh or dried parsley

*1/2 cup red wine- Merlot or Cabernet Sav best

*2 bay leaves

*pinch salt, 1/2 t black pepper

*1 t hot pepper flakes (optional)

*One chopped carrot or 2 t sugar (very optional)

Simmer uncovered on medium-low to low for at least one hour. In the last 10 minutes, add in some fresh or dried oregano.  It adds depth.  If you add it too early, it makes the sauce bitter.

Pull out the bay leaves. Serve over pasta sprinkled with parmesan cheese.  Serves 8.