Cooking Instructions
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Step 1
First, put together the herb bundle to really flavor the marinara sauce. Cut a big piece of cheesecloth and layer the
Bay Leaves (2)
,
Fresh Thyme (2 sprigs)
,
Fresh Rosemary (2 sprigs)
, and
Black Peppercorns (10)
on it. Gather up the bundle tightly and tie it tightly with kitchen twine to hold it together.
Step 2
Get out a food processor and add the
Carrots (2)
,
Celery (2 stalks)
,
Onion (1)
,
Garlic (6 cloves)
,
Cherry Tomatoes (12)
, and
Fresh Parsley (10 g)
. Run the food processor until the mixture is a smooth puree.
Step 3
Now everything is ready to layer into the pot! Heat the
Olive Oil (1 dash)
over medium high heat in a sturdy Dutch oven or stock pot. Transfer the puree from the food processor bowl into the pot to let it get fragrant for 2-3 minutes.
Step 4
Stir in the
Tomato Paste (35 g)
and
Worcestershire Sauce (1 dash)
and let them meld in for another minute. Pour in the
Red Wine (240 mL)
and let it reduce for about 2 minutes.
Step 5
Pour in the
Chicken Stock (360 mL)
,
Crushed Tomatoes (2 cans)
, and
Parmesan Cheese (20 g)
. Add the herb bundle you made and submerge it into the sauce, then allow it to come to a boil. Reduce it to a simmer and let it gently bubble for 2 hours.
Step 6
Remove the herb bundle and take the pot off of the heat. Use it immediately or allow it to cool before portioning it out into containers. This recipe yields 6 cups, and 3 cups is usually the perfect amount for a pound of pasta. Serve and enjoy!
