Pasta Sauce a la Lindsay

I have to admit, I had no idea what to title this recipe. In part because I’m a pasta purist and calling this sauce a “marinara” isn’t technically correct, though it is a meatless tomato based pasta sauce. I make this sauce for everything- every kind of pasta, lasagna, chicken parmesan, as a dipping sauce for meatballs, bbq skewers, or anything deep fried (especially mozzarella sticks…mmm…), and the list goes on. This recipe has taken years of tweaking to perfect, and I daresay it is the backbone of my recipe repertoire. You may find a few surprises in here, a few little quirks that might make you raise an eyebrow once or twice, but stick with me here, kids. This sauce is so, so good! 


3 T. bacon fat (or vegetable oil)

1 yellow onion, chopped

3 garlic cloves, minced

1 c. red wine

29 oz. can plain tomato sauce

3 oz. jarred marinated artichoke hearts, roughly chopped

2 T. sour cream

1/8 tsp. red pepper flakes

salt and pepper to taste


Sauté onion in bacon fat over medium/high heat until slightly caramelized, add garlic and continue to cook until garlic is slightly browned. Season with salt and pepper.

Add wine to the pot and cook until most of the wine has evaporated, and you can drag a spoon across the bottom of the pan, leaving a clean stripe

Add tomato sauce, artichoke hearts, and red pepper flakes, reduce heat to a simmer, simmer for 15 – 20 minutes

When ready to serve, add sour cream to the sauce and stir until combined. Trust me, I know that this sounds strange, but it adds such a creamy, velvety taste and texture. The flavor almost resembles a cheesy lasagna.

Serve any way you choose! There are no limits to this delicious sauce!

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