Joshua Bozsan's Primanara

Italian, American
made from scratch

If you want a very authentic, made from scratch, and absolutely delicious primavera marinara, then look no further. This sauce is also simpler than it seems as it only requires one large pot. It yields a lot that freezes well for many future family spaghetti nights. I have found that this recipe is also a great way to 'sneak' children their vegetables as they love the flavor (what kid doesn't love spaghetti?). The secret to a good sauce is to use very fresh/organic produce and herbs. Also, you want to simmer a scratch sauce for at least 2 hours, but I recommend 3 hours. - jb
1/2 cup of extra virgin olive oil
3 large carrots, cut into thin rounds
1 small head of broccoli, cut into small crowns
1 green bell pepper, diced
10 medium white mushrooms, diced
1/2 red onion, diced
8 cloves garlic,crushed or minced
1 cup of red wine
20-25 tomatoes, 20 if large, 25 if Roma-sized, diced
1/2 cup of fresh basil, coarsely chopped
4 tablespoons of oregano, finely chopped
3 tablespoons of rosemary, finely chopped
1 tablespoon of ground black pepper
2 tablespoons of salt
1 tablespoon of sugar, heaping
1 Put a large stock pot on medium heat and add half of your olive oil (1/4 cup).

2 Add your carrots, broccoli, bell pepper and saute for 5 minutes while stirring often.

3 Add in your mushrooms and onion and saute for an additional 5 minutes while stirring.

4 Increase your heat to high, add in garlic, and saute for one minute while stirring.

5 Add in your red wine and let simmer down while stirring constantly until no alcohol odor is left (about 1 minute).

6 Reduce heat to low and stir in all of your remaining ingredients including the rest of the olive oil.

7 Simmer for at least 2 hours while stirring often including scraping the bottom of the pot to ensure nothing is cooking itself to the metal.

servings  use metric
original recipe yield: 16 Servings
Notes I usually put a lid over the top at an angle to cover any splatters but also leaving a small gap for pressure to escape. I am very conservative with salt (I prefer heavier herb flavor) so add more salt and pepper to your liking. Enjoy!

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