I decided to go ahead and post another recipe for Lisa because, well, first of all, Lisa is the only person who reads this blog. And I appreciate her for that! But also, she already has the Breakfast Stars recipe since I emailed it to her last week. She might not have this one yet though!
This is from my foodie coworker, Amber, and it is supposedly THE very recipe that Buca di Beppo's uses for their delightful marinara sauce. One thing you can count on with a Buca-inspired recipe...LOTS of garlic! This makes A TON of sauce, so don't whip this up for a spaghetti dinner for two. Well, I guess you could, if you were planning on eating spaghetti dinners for two for the entire rest of the week as well. I haven't tried freezing this but I'm sure it would do just fine.
BUCA'S MARINARA SAUCE
1/4 C olive oil
1 medium red onion, chopped
6 cloves (delightful!) garlic, chopped
2 28oz cans crushed tomatoes
salt to taste
3 T fresh chopped basil
Heat olive oil over medium heat inside LARGE saucepan...or even a smallish stockpot (if you need to know how large of a saucepan you will need, pay close attention to the 52oz of crushed tomatoes that you will be adding!!!!!). Saute the garlic and onion in olive oil for 8-10 minutes. Add tomatoes and salt to taste. Bring to a boil, then turn heat down to low and cook for 30 minutes. Remove from heat and add fresh basil before serving.
Note: If you like sweeter sauce (and Amber does, Kira does not) you can add 1-2 teaspoons of white sugar.