Hands down, my favorite Food Network personality is Ina Garten (aka Barefoot Contessa). Naturally, when I needed a marinara sauce recipe for my eggplant rollatini I scoured her website for one. Whether it’s sauce or gravy to you, it’s always good to have a recipe for it on hand.
It’s more on the sweeter side, so if you like tangy sauces this recipe probably isn’t your cup of tea. Overall, it called for fantastic ingredients and was pretty easy to make. I made a few of my own tweaks, like adding celery (inspired by a Giada recipe) and more dashes of wine.
- 1 tablespoon olive oil
- 1/4 cup celery, minced (1 stalk)
- 1 cup yellow onion, chopped
- 1 1/2 teaspoons minced garlic
- 1/2 cup good red wine (like Barefoot Pinot Noir)
- 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
- 1 tablespoon fresh parsley, chopped
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Heat the olive oil in a large skillet or pot.
- Add the onion and celery and saute over medium heat until translucent, 5 to 10 minutes.
- Add the garlic and cook for 1 more minute.
- Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes.
- Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.
- Taste and adjust sauce as desired (I added a dash more of wine and a pinch of salt & pepper).