Make Ahead Marinara

What a great recipe this is! I made it yesterday to go with my Sausage & Spinach Stuffed Shells. But you can use it whenever you would normally use a jar of spaghetti sauce. Also really good for pizza. I like to thicken it a little for pizza -- just put a small skillet on the stove and bring it to a simmer while you get the dough and toppings ready. Use veggie stock for a vegetarian version.

3 tablespoons olive oil
3 cups chopped yellow onion (about 3 medium)
1-2 tablespoons sugar
3 tablespoons minced garlic (about 6 cloves)
2 teaspoons salt
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon pepper
1/2 teaspoon fennel seeds, crushed
2 tablespoons balsamic vinegar
2 cups chicken stock (make sure it is low sodium, low fat)
3 (28 oz) cans crushed tomatoes

Heat oil in a large dutch oven over medium heat. Add onion and cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients cook 1 minute, stirring constantly. Stir in vinegar, add broth and tomatoes. Bring to a simmer. Cook over low heat, uncovered, for 55 minutes or until sauce thickens, stirring occasionally. Makes about 12 cups.

Note: I get parmesan rinds from the cheese counter at my favorite grocery store.  You won't find them to buy; just ask if they have any rinds.  They usually give them for free.  At least at HEB Plus, they do.  :)  Put two good sized pieces in the sauce while it simmers, and remove them when it's done.  The parm rinds add a nice depth to the sauce.  :)