Authentic Italian Marinara Sauce

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My sicillian father used to make this sauce at least weekly. usually we used fresh, ripe plum tomatos but i don't have his green thumb so my sauce uses the canned tomatos. This is a great basic sauce to start with. can be served as is over pasta or you can add meatballs, sausage etc. my dad used to add 5 italian sausages, a pork chop, and a neck bone to the sauce and let it simmer for hours. if you add the meat, brown it and add it to the sauce as it simmers.

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Steps

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In large pan over medium heat saute chopped garlic and onion in olive oil until translucent.

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Add cans of tomato.

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Sprinkle on black pepper.

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Add bay leaves.

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Let sauce simmer for about 30 minutes to reduce and intensify flavors stirring occassionally.

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Add basil and parsley and stir well.

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Allow sauce to simmer at least another two hours stirring occassionally.

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After two hours taste sauce , if acidic or if you want more sweetness add 1 / 2 tsp baking powder to cut acidity.

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Only do this if necessary.

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Pull out both bay leaves before serving / storing.

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Sauce can be served over pasta now or stored in freezer or refridgerator.

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If adding in meat add at the begining when adding tomatos.

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Ingredients

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crushed tomatoes in puree, garlic cloves, spanish onion, extra virgin olive oil, fresh ground black pepper, fresh basil, fresh parsley, bay leaves, baking soda