Thursday, February 7, 2008

Mormon Marinara

I've talked for a while about the spaghetti dinner I made when I was courting my wife. Now that Valentine's Day is around the corner, I've finally decide to share the marinara sauce recipe that I used.

If you've been following my Valentine's menu, you'll have seen the dessert, first. After you safely tuck away the chocolate pot de crème in refrigerator, it's time to get out your crock pot and start in on the spaghetti sauce.


1 tablespoon light olive oil
1/2 cup yellow onion, finely chopped
2 cloves garlic, crushed
1/4 cup red cooking wine
1 stalk celery, finely chopped
1/2 cup green pepper, finely chopped
1 14 oz. can crushed tomatoes
1 6 oz. can tomato paste
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Parsley and grated Parmesan or Romano cheese, to garnish.


Heat your slow cooker (crock pot) to medium high.

In the meantime, heat the oil in a medium skillet over medium heat. Saute the onion and garlic, adding half the salt, until the onion is soft and caramelized. De-glaze the pan with the wine and transfer the whole thing to the slow cooker.

Add the remaining ingredients and bring to a simmer in the crock pot. Reduce the heat to medium low and cook, covered, overnight in the crock pot. Keep it cooking until your Valentine's dinner the next day. (If you want, you can take it out of the crock pot at night, and put it in the refrigerator, returning it to the crock pot the next morning.) Pour over cooked spaghetti to serve. Garnish with parsley, and grated cheese.

Enjoy this with someone you love.

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