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  • Marinara Sauce
    Recipe contributed by Peggy Hakanson
    • 1 can 15 ounce organic marinara sauce
    • 1 can 8 ounce crushed tomatoes
    • 6 leaves fresh basil, cut into ribbons
    • 2 peeled cloves garlic, crushed
    • 1 small diced Vidalia onion
    • 1/2 teaspoon red pepper flakes
    • 1/4 teaspoon fresh grated nutmeg
    • 1 tablespoon sugar and 1 tsp salt
    • 2 tablespoons extra virgin olive oil
    • 1/2 cup Cabernet Sauvignon wine
    • 1/4 cup fresh grated Parmesan/Reggiano cheese
    Sauté basil, onion, garlic,and spices in olive oil, adding a sprinkle of salt as you do so, until onions are translucent. Add wine and cook down for a few minutes. Add marinara sauce, sugar and tomatoes. Turn to low and cover to simmer for 45 minutes. Stir in 1/4 cup fresh grated Parmesan/Reggiano cheese right before serving over pasta or chicken. Serves 6.

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