Lulu's Marinara

My absolute favorite dish not only to prepare, but also to eat, is linguine covered in marinara and topped with 'Homemade Polpette' ...and, of course, freshly grated Parmesan-Reggiano cheese. The smell of the onions, garlic, basil and tomato fills your home as the sauce simmers on the stovetop. It is that scent which transports you instantly to your favorite little Italian place... and this recipe not only aromatically delivers, but the flavor may just make you rethink that drive!   

Ingredients:
2 tbsp. good olive oil
1/2 large white onion diced (about 1 1/4 cups)
2 large shiitake mushroom caps sliced (about 1/2-3/4 cup)
1 large portabella mushroom cap sliced (about 1/2-3/4 cup)
5 cloves garlic, finely chopped (3 tsps.)
28 oz. good tomato puree (prefer Cento)
3 oz. tomato paste
5 basil leaves or 2 tsps., coarsely chopped
1 tsp. Kosher salt
1/4 tsp. cracked black pepper
1 bay leaf
1 tbsp. flat leaf parsley, coarsely chopped
1 tbsp. granulated sugar


Directions:
1. In dutch oven heat olive oil over medium heat adding onion and mushrooms.

2. Cook the mushrooms until golden brown and onion until translucent stirring occasionally.

3. Add garlic and continue cooking for 1 minute. You do not want to overcook the garlic.
4. Pour in the tomato puree, tomato paste, basil, salt, pepper, bay leaf, parsley, and sugar. Stir thoroughly.

5. If you have made the Italian Polpette add them to the marinara now.
6. Place lid on the dutch oven and reduce heat to medium-low. Continue to simmer for thirty minutes. 

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