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Before you jump to Opus Magnus Marinara recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Will Help You Stay Fit And Also Healthy.
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We hope you got insight from reading it, now let’s go back to opus magnus marinara recipe. You can have opus magnus marinara using 18 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to prepare Opus Magnus Marinara:
- Get 2 x 28 oz cans diced tomatoes
- Provide 2 x 28 oz crushed tomatoes
- Use 30 fresh leaves of basil, chopped
- You need 2 tsp minced garlic
- Take 1 vidalia onion, chopped
- Use 1 carrot, chopped
- You need 2 ribs celery, chopped
- Prepare 7 tbsp dried basil
- Get 7 tbsp dried tarragon
- Use 1/2 cup dry red wine (preferably Chianti)
- You need 1 tbsp kosher salt
- You need 3 cups water, divided
- Take 3 tbsp olive oil, divided
- You need 2 bay leaves
- Prepare 1 tsp black pepper
- Take 1/2 cup fresh Italian parsley
- You need 6 italians sausages, raw, cut in 6 each link
- Use 1 tube anchovy paste (for the salt)
Instructions to make Opus Magnus Marinara:
- Saute chopped onion, carrot and celery for 10 min on medium with 1 tbsp of olive oil.
- Once step 1 becomes loose and fragrant, add garlic. Saute on medium for 3 to 5 min. DO NOT LET GARLIC BROWN/BURN. STIR CONSTANTLY. Once browned slightly, add red wine. Cook until liquid is reduced by 1/2.
- Add all 4 cans of tomatoes, bay leaves. Bring to a boil. Reduce heat. Simmer 20 minutes.
- After 20 minutes, add all herbs & salt and continue stirring. When sauce thickens, add first half of water and 2nd portion of olive oil.
- Continue simmering on med/low only for 1.5 hrs. Babysit this… burnt sauce might make you think you are at a chain restaurant known as the Olive Ga….
- Remove bay leaves, use handheld puree device to puree sauce. If too thick, add second half of water.
- Add all sausage link pieces and anchovy paste. Simmer 20 minutes. Serve over grilled cheese sandwiches with a side of deep fried bologna. Just kidding. Enjoy over pasta of your choice.
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