Rustic Marinara Sauce

Recipe View 5 mins In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add diced onions and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Recipe View 2 mins Add minced garlic and continue to cook, stirring frequently, until fragrant, about 2 minutes. Be careful not to burn the garlic.

Recipe View 2 mins Stir in petite diced tomatoes, diced tomatoes, white wine, tomato paste, dried oregano, salt, sugar, black pepper, and red pepper flakes. Add bay leaves. Stir to combine.

Recipe View 1 hrs Bring the sauce to a simmer, then reduce heat to low, cover, and simmer gently for at least 1 hour, or up to 3 hours, stirring occasionally to prevent sticking. The longer it simmers, the deeper the flavor will become.

Recipe View 2 mins Remove the Dutch oven from heat. Stir in 1/2 cup of the grated Pecorino-Romano cheese, chopped basil, and chopped parsley. Stir until the cheese is melted and the herbs are incorporated, about 2 minutes.

Recipe View Remove and discard the bay leaves before serving. Serve the marinara sauce hot, garnished with the remaining grated Pecorino-Romano cheese and a drizzle of olive oil, if desired.