Ingredients
6
6 servings
- •0.5 cup olive oil
- •2 white onions, diced
- •8 cloves garlic, minced
- •1 (28 ounce) can petite diced tomatoes
- •1 (28 ounce) can diced tomatoes
- •1 cup dry white wine
- •1 (6 ounce) can tomato paste
- •1 tablespoon dried oregano
- •0.5 teaspoon salt
- •0.5 teaspoon white sugar
- •0.5 teaspoon ground black pepper
- •0.25 teaspoon red pepper flakes
- •3 bay leaves
- •1 cup freshly grated Pecorino-Romano cheese, divided
- •0.75 cup chopped fresh basil
- •0.5 cup chopped fresh parsley
Instructions
- Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes. Add garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes more.
- Mix petite diced tomatoes, diced tomatoes, white wine, tomato paste, oregano, salt, sugar, black pepper, red pepper flakes, and bay leaves into onion mixture; reduce heat to low, cover Dutch oven, and simmer, stirring occasionally, until flavors blend, about 1 hour.
- Remove the Dutch oven from heat. Add 1/2 cup Pecorino Romano cheese, basil, and parsley into sauce; stir until cheese melts, about 5 minutes. Discard bay leaves. Sprinkle remaining cheese over sauce when serving.
Nutritional Facts
Per 6 servings
- Calories: 299
- Carbohydrate: 21g
- Fat: 18g
- Fiber: 5g
- Protein: 5g
- Sugar: 12g
Related Recipes
The Perfect Rustic Marinara
Easy Marinara Sauce
All-Purpose Marinara Sauce
Marinara Sauce
Simple Marinara Sauce
Marinara with White Wine
Best Marinara Sauce Yet
World's Best Marinara
Best Marinara
Fresh Tomato Marinara Sauce
Chunky Marinara Sauce
