Beer makes batters better, meat more tender, and sauces more flavorful.
Merlot Marinara
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- #43930
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons olive oil
1/2 cup finely chopped onion
1 carrot, finely chopped
1/2 green bell pepper, finely chopped
2 cloves garlic, minced
1 can (15 ounce size) diced tomatoes
2 tablespoons tomato paste
1/2 cup Merlot or other full-bodied red wine
1/4 cup water
1 tablespoon finely chopped fresh basil
2 teaspoons finely chopped fresh oregano
2 teaspoons finely chopped fresh thyme
1/2 teaspoon packed brown sugar
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper or to taste
1/8 teaspoon red pepper flakes or to taste
fresh basil, oregano or thyme for garnish
directions
Heat the oil in a large saucepan over medium heat. Add the onion, carrot and bell pepper and cook until the carrot is almost tender, about 5 minutes. Add the garlic and stir constantly for about 1 minute.
Stir in the remaining ingredients, except the fresh basil, if using. When the mixture comes to a simmer, reduce the heat to low. Cover and cook, stirring occasionally for 10 minutes.
Uncover and continue to cook, stirring occasionally until the sauce thickens and is reduced to 2 1/2 cups, about 8 to 10 minutes. Add fresh basil, if using, during the last 5 minutes.
Taste and adjust the seasoning. Garnish each serving with a fresh herb sprig.
added by
sandyu42
nutrition data
Nutritional data has not been calculated yet.
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