Chef Jason's Spaghetti Sauce

Confession: I have no idea who Chef Jason is. In pursuit of a great marinara, I stumbled across his video. In the video he prepares this spaghetti. Perhaps he's famous and I am clueless OR he's just a random guy with a good recipe.

Over the last couple years, I've tried a lot of homemade marinara recipes. This is hands down Scott and the girl's favorite. I like it because of the simplicity of the ingredients and preparation. It does not call for fresh herbs (which are yummy) but are expensive. One recipe I tried called for so many fresh herbs, I think it must have been a $45 bowl of pasta in the end. We could have eaten at Olive Garden for that and not had to clear the table and wash the dishes. Also, I can keep the ingredients on hand with no plans of using it immediately and it won't go bad. With that is, the exception of the GARLIC. I always have fresh garlic on hand and it's cheap so I don't count that. Ready go!

Saute:

3 T. olive oil

1 diced onion

1 T. minced garlic (Note: I use way more!!)

1 T. dried basil

1 T. dried oregano

Optional:

Add 1 lb. ground turkey here. (I never do.)

Add:

1/3 c. sherry wine (I typically use whatever wine I have on hand from that last recipe. I've used red, white and zinfidel in this recipe before.)

TWO 28 oz. cans organic crushed tomatoes (Chef Jason said the organic ones are made from better tomatoes.)

15 oz. tomato sauce

6 oz. tomato paste

1 bay leaf

Boil, then simmer on low for 15 mins.

Add:

1 T. salt

1/2 t. pepper

Just before serving add: 1 T. sugar

I promise the end result is quite superior to anything you buy in a jar.

Today, I wanted to take the girls somewhere fun after school, so I dumped all the ingredients in the crock pot and left it for 5 hours. It totally tasted the same as Jason's original recipe.