Marinara Sauce From The Irish Girl

• 2 Tablespoons Olive Oil
• 2 leaves Bay Leaves
• 1 pound Package Of Meat Starter (usually Boneless Pork And Beef Ribs) (optional)
• 1 pinch Crushed Red Pepper
• 4 cloves Minced Garlic
• 67 ounces, weight Jar Of Prego Traditional Pasta Sauce
• 28 ounces, weight Can Of Crushed Tomatoes
• 14-1/2 ounces, weight Can Of Tomato Sauce
• 1-1/4 cup Bardolino (my Preference) Red Wine
• 1/2 cups Freshly Grated Parmesan Cheese
• 1 pinch Sugar, If Needed

1. The meat starter (a package of chunks of meat) is optional but adds a really nice richness to the sauce without much fuss. Most supermarkets will have packages of meat starter at the meat counter near the beef.
2. Open all of your jars and cans prior to starting to heat the oil so they are ready to pour into the stock pot quickly and so you don't overcook the garlic once it is added to the pan
3. Heat the olive oil and bay leaves over medium heat in a stock pot. Once the oil is hot, add meat starter and cook until lightly browned. Then add crushed red pepper and minced garlic and cook about a minute until garlic is fragrant - just make sure you don't brown the garlic. Pour in all tomato ingredients and red wine. Allow sauce to come to a simmer then reduce heat to low and add parmesean cheese. Leave on a low simmer for 1-2 hours stirring occasionally to keep it from sticking to the bottom of the pan
4. Taste after it simmers for about an hour to see if you want to add a pinch more crushed pepper or a pinch of sugar. The Prego sauce has great seasonings in it and flavors it well without more Italian seasonings - but add some if you prefer once you taste it.
5. Serve over your favorite pasta.
6. Double the recipe if you want to freeze a batch!

olive oil, bay leaves, starter, red pepper, garlic, pasta sauce, tomatoes, tomato sauce, bardolino, freshly grated parmesan cheese, sugar

Taken from tastykitchen.com/recipes/condiments/marinara-sauce-from-the-irish-girl/ (may not work)