There is something about a chunky, delicious, homemade marinara sauce. I can't decide what's better: the perfect way it complements spaghetti or the aroma that fills your kitchen while it simmers. This is a meatless sauce (aside from the chicken broth), but the texture and flavor and richness make this a hearty crowd-pleaser that turns the oh-so-common American-staple spaghetti dish into a memorable evening meal.
*adapted from Recipes at 350 Degrees
1 Tablespoon olive oil
1 medium chopped yellow or white onion
2 cloves garlic, minced
1 teaspoon sugar
3/4 teaspoon salt
3/4 teaspoon fresh basil (if you have it... if not, replace with Italian seasoning)
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon black pepper
3 teaspoons balsamic vinegar
2/3 cup chicken broth
1 (28 oz.) can no-salt-added crushed tomatoes
Heat oil in a large pan over medium heat. Add onion and cook until glossy and slightly browned, about 4 minutes, stirring constantly. Add garlic and next six ingredients. Cook about 1 minute, stirring constantly.
Stir in balsamic vinegar. Cook about 30 seconds. Add broth and tomatoes. Bring to a simmer. Cook, uncovered, on low heat, stirring occasionally, until sauce thickens, about 55 minutes. Makes four cups.