sauce

reading amber's recent post about soy lasagna (not so great on day one, much better flavor by day two) made me think about the pasta dishes i've snuck boca soy crumbles into as a ground beef substitute. though i think that meatless alternative products have come a long way, it always helps when other flavors and textures can carry the meal. enter cooking light's recipe for marinara magnifica, developed online by a group of readers. i love this sauce--it's hearty and flavorful and makes the house smell wonderful when it's bubbling away on the burner. i've halved the recipe when i don't want to freeze extra sauce, though it's still great when thawed and reheated. here it is:

2 tbsp. olive oil (divided)

6 cups chopped onion (about 3 medium)

1 tbsp. sugar

1/2 cup dry red wine

2 tsp. dried oregano

1 tsp. salt

1/2 tsp. dried thyme

1/2 tsp. dried marjoram

1/2 tsp. dried basil

1/2 tsp. freshly ground black pepper

1/4 tsp. crushed red pepper

6 garlic cloves, crushed or minced

2 (28oz.) cans crushed tomatoes, undrained

2 (14.5oz.) cans diced tomatoes, undrained

2 (6oz.) cans tomato paste

heat 1 tbsp. oil in a dutch oven over medium heat; add onion and sugar. cook 30 minutes or until golden, stirring occasionally. stir in wine, cook 1 minute. add remaining ingredients; bring to a boil. reduce heat and simmer 3 hours (it still tastes great if you don't have this much time to let it simmer), stirring occasionally. yields 9 cups.

i add a packet or two of boca crumbles when the sauce is almost done and it adds a nice texture and even more substance. it's great over any kind of pasta and in lasagna. enjoy!