Marinara Sauce

1 tablespoon butter

1 tablespoon olive oil

½

red onion, diced

2 tablespoons dried Italian herb blend

3 cloves garlic, finely minced

1½

tablespoons tomato paste

1½

cups chicken broth or red or white wine

28 ounces crushed tomatoes

½

cup brown sugar

2 tablespoons blend of fresh flat leaf parsley, oregano and basil, chopped

¼

cup heavy cream

Salt and pepper to taste

Into a hot Dutch oven put butter and oil; saute onions until soft, 3 to 4 minutes. Reduce heat to medium-high, add dried herbs, garlic, cook until you can just smell it. Add tomato paste, stir and cook 1 minute.

Add chicken stock or wine, reduce to half of that liquid. Add tomatoes and brown sugar, bring to a boil, reduce to a simmer. Stir in fresh herbs and heavy cream.

Covers two pounds spaghetti.

Cook's note: You can add other vegetables to this sauce and purée it for a smoother texture. It also can be used as a braising liquid for chicken, short ribs and lamb.