Slow Cooked Marinara Sauce

1. 1

   First brown the meat with olive oil in a sauce pan on medium-high heat. About 5 minutes. Remove the meat and add it to the slow cooker. Add to the sauce pan the onions and the jalapeno pepper. After a minute or so, add the garlic and chopped carrot. Separating these steps is not crucial. I usually throw the garlic, onion, carrots, and jalapeno in a food processor then transfer this whole mix to the oil after the meat is browned. At this point, if you are not using a slow-cooker, you will add the tomatoes etc. But if you are using the slow cooker, pour the mixture in with the setting on low and pre-heated. Pull the tomatos apart and add them to the slow cooker (or sauce pan)with the tomato paste. Add dried italian seasoning (this is a combination of dried oregano etc)and some salt and pepper. Stir everything together. There are two ways to do the fresh basil: 1)add at the beginning then try to remove the starter basil and add a fresh round 2/3 through or just add 2/3 the way through. fresh herbs dont need to be added at the beginning because the flavor is readily unlocked versus dried herbs that need to be rehydrated during cooking. also at 2/3 through add the splash of red wine. the splash of red wine will provide taste and more importantly sugar that will cut the acidity.

2. 2

   In terms of cook time, slow cooking takes 6 to 8 hours. I prefer 8. At 6 or 7 hours turn the heat to high. For regular cooking, you will simmer it for about an hour and a half. You know when marinara is done when the smell turns fragrant.

* Per serving · 4 servings · Values may vary.