Opus Magnus Marinara

Heavy metal music and Chianti are a great combination


  1. 2 x 28 oz cans diced tomatoes
  2. 2 x 28 oz crushed tomatoes
  3. 30 fresh leaves of basil, chopped
  4. 2 tsp minced garlic
  5. 1 vidalia onion, chopped
  6. 1 carrot, chopped
  7. 2 ribs celery, chopped
  8. 7 tbsp dried basil
  9. 7 tbsp dried tarragon
  10. 1/2 cup dry red wine (preferably Chianti)
  11. 1 tbsp kosher salt
  12. 3 cups water, divided
  13. 3 tbsp olive oil, divided
  14. 2 bay leaves
  15. 1 tsp black pepper
  16. 1/2 cup fresh Italian parsley
  17. 6 raw italian sausages, raw, cut in 6 each link
  18. 1 tube anchovy paste (for the salt)


  1. Saute chopped onion, carrot and celery for 10 min on medium with 1 tbsp of olive oil.

  2. 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.

  3. Add all 4 cans of tomatoes, bay leaves. Bring to a boil. Reduce heat. Simmer 20 minutes.

  4. After 20 minutes, add all herbs & salt and continue stirring. When sauce thickens, add first half of water and 2nd portion of olive oil.

  5. 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….

  6. Remove bay leaves, use handheld puree device to puree sauce. If too thick, add second half of water.

  7. 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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