Roggio Marinara

Iconic Italian 11 with Text

Roggio Marinara
Roggio Marinara
  1. Preheat oven to 375º
  2. In a LARGE saucepan heat olive oil over medium-high
  3. Sauté onion, carrot and green pepper until onion is translucent, usually about 8 minutes. Season with salt and pepper. Add garlic and sauté for additional 2 minutes.
  4. Deglaze pan with wine, scrape up any brown bits on the bottom. Add water. Simmer for 5 minutes.
  5. Add puree and diced tomatoes. Season with salt and pepper.
  6. Add italian seasoning, bay leaves and crushed red pepper. Mix well. Reduce heat to medium-low. If you have fresh herbs, use them and use less dry spices.
  7. Cut italian sausages into 1 inch long links, bake for 30 minutes.
  8. Once sausages are done, add to sauce and let simmer. Count how many links you add, they need to be removed before freezing leftovers.
  9. Simmer the sauce, at least 30 minutes and up to an hour. Stir frequency to avoid burning on the bottom of saucepan.
  10. Serve with your favorite pasta, make lasagna, chicken parmesan, homemade pizza, etc.
  11. If sauce seems too thick, add more water. If too thin, add tomato paste.
Recipe Notes

**See full post with pictures: Iconic Italian

This makes a big batch of sauce. The leftovers freeze really well.  Put in an airtight container or ziplock baggies, then just thaw sauce for a quick dinner.

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