Five Cheese Homemade Marinara Sauce
A rich and indulgent take on the classic Italian tomato sauce, combining five different cheeses for a creamy and savory experience.
Equipment
- Large Saucepan
- Mixing Bowl
Ingredients
Ingredients
- 28 ounces Crushed Tomatoes Or whole peeled tomatoes that can be crushed by hand.
- 2 tablespoons Extra Virgin Olive Oil High-quality for best flavor.
- 4 cloves Garlic Minced.
- 1 medium Onion Finely chopped.
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt Adjust to taste.
- 0.5 teaspoon Black Pepper Freshly ground.
- 0.5 teaspoon Sugar A pinch to balance acidity.
- 1 cup Parmesan Cheese Grated.
- 1 cup Mozzarella Cheese Shredded.
- 0.5 cup Ricotta Cheese
- 0.5 cup Fontina Cheese Shredded.
- 0.25 cup Gorgonzola Cheese Crumble for bold flavor.
Instructions
- 1. Prepare your ingredients: chop the onion finely and mince the garlic cloves.
- 2. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently.
- 4. Pour in the crushed tomatoes and stir to combine.
- 5. Season with salt, pepper, and oregano. Add a pinch of sugar and let simmer on low heat for about 20 minutes.
- 6. Prepare the cheeses: grate the Parmesan, shred the mozzarella, and crumble the gorgonzola.
- 7. After 20 minutes, taste the sauce and adjust seasoning if necessary. Add the cheeses starting with Parmesan, stirring until melted.
- 8. Add the mozzarella, followed by the ricotta, stirring gently to incorporate.
- 9. Fold in the fontina cheese until melted and smooth.
- 10. Finally, add the gorgonzola and stir gently to combine. Let simmer for an additional 5 minutes.
- 11. Serve immediately over pasta, as a pizza topping, or as a dip.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Can be frozen for up to three months.