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  Chunky Marinara Sauce
George Stone, Colfax

1/4 cup olive oil
1-1/2 lbs. onions, diced
1-1/2 lbs. green peppers, diced
1 carrot, coarsely grated
2 stalks celery, diced
3 Tbsp. minced garlic
3 cans (7oz. each) sliced mushrooms (undrained) or 8 oz. fresh mushrooms
1 quart chicken stock
2 cups dry red wine
10 lbs. tomatoes, peeled, seeded, & coarsely chopped
4 bay leaves
2–3 cans (15oz.each) tomato paste
1 tsp. fresh ground black pepper
2 Tbsp. dry basil leaves
2 Tbsp. dry oregano leaves
1 tsp. dry thyme leaves
2 tsp. crushed rosemary
1 Tbsp. parsley leaves
2 Tbsp. salt + extra to taste
5 tsp. sugar + extra to taste

Note: This recipe makes 6-8 quarts of sauce, but the extra can be frozen for later use, or the recipe can easily be cut down for a smaller amount. Exact quantities of the veggies are not that important.

Heat oil over medium heat in a very large kettle. Add onions, peppers, carrot, celery, garlic, and fresh mushrooms if using; cook until tender. Add chicken stock, wine, and canned mushrooms. Add tomatoes and bay leaves. Bring to a simmer and cook, with cover slightly ajar, for 2 hours, stirring occasionally. Remove bay leaves and stir in 2 cans tomato paste. Stir in rest of spices and simmer for 15 minutes. Add more tomato paste if thicker sauce is desired. Adjust salt and sugar to taste. Serve over pasta, use for lasagna, or even make a hamburger-macaroni hot dish with it. Freeze extra in quart bags; keeps forever if vacuum sealed.

 

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