Chunky Marinara Sauce

The following is the base I use for any marinara or meat sauce. I find a great modification is to run carrots, zucchini, eggplant etc. through the food processor and add it to the base of the sauce after you saute' your garlic. This sneaks in some veggies for the kids and particularly the eggplant adds a nice flavor.

For a hearty meat sauce use a mix of ground meats that you prefer. I tend to use 1/2 lb of hamburg and 1/2 lb of ground sweet Italian sausage. However, alternative meats can be used. If you are adding meat, do so during the saute' process.

2 celery stalks diced
1 medium onion
3 cloves of garlic diced
1/8 cup of extra virgin olive oil
12 oz. tomato paste
12 oz tomato puree
48 oz canned whole tomatoes cut in half (include juice)
1/2 tsp. of salt
1/4 tsp. black pepper
1/2 tsp. sweet basil
1/2 tsp. oregano
1 1/2 bay leaves
1/4 cup of sugar
Dash of each: thyme, chili powder, rosemary, paprika, mint

Saute celery, onion and garlic in olive oil. Add other vegetable and meats and cook until meat is browned and/or veggies are glossy. Simmer for 1-2 hrs, (I usually leave the sauce on the majority of the day or move it to a crock pot). Taste and correct seasoning if necessary. ENJOY!!

Hint: Make a double batch and freeze some. It's a great quick meal in a pinch and great base for lasagna, baked ziti, eggplant or chx parm.

- Carolyn Flaherty