Italian food is one of my favorite types of food, probably not the healthiest, but what can I say? I love my carbs, especially when they are loaded down with great marinara and cheese. Pair it with a salad (see I'm trying) and I'm on Cloud 9. The problem is this: I don't know how to make marinara and am tired of using jar sauces, because let's face it, they all taste like crap in comparison to a completely homemade sauce.

So with a little research I am now prepared to face my demons and actually cook a 100% homemade sauce. If only I could make homemade noodles, but let's not get crazy.

I've found a great basic marinara and some additional recipes that add to it with a few mix-ins, from sausage to shrimp.

I do suggest growing your own tomatoes, heirloom prefarably. The store bought tomatoes just don't taste like real tomatoes anymore but that is a topic I plan on avoiding at the moment. Also, while you're out buying supplies for your new tomatoe garden go ahead and pick up supplies for a small herb garden. Be sure to include oregano and basil because you'll rarely find an italian recipe without them.

Basic Marinara

What you'll need...

• Olive Oil (1/4 cup)
• 2 Large Onions, finely chopped
• 2 Medium Carrots, grated
• Kosher Salt & Pepper
• 8 Cloves Garlic, finely chopped
• Chopped Fresh Oregano (1/4 cup)
• 10 cups peeled and seeded Tomatoes

What to do...

1. Heat the oil in a large pot over medium heat. Add the onions, carrots, 1 tsp salt, and 1/2 tsp pepper. Cook and stir occassionally until very tender and beginning to brown, 15-20 minutes.

2. Add the garlic and oregano and cook, stirring, for 2 minutes. Be sure to NOT let it brown.

3. Add the tomatoes and their juices, squashing the tomatoes with your hands as you add them to the pot; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 45-55 minutes.

Helpful information...

- You can freeze the sauce by letting it cool to room temperature and transfering to a freezer saver container. This usually lasts 2 monthes, just to be safe.

What Next?

Basic marinara is wonderful, and this recipe is the best I've found thus far, but I get bored easily and wanted to expand this one meal to include four others. So go ahead and make a big batch of the marinara and plan on enjoying many creative meals in your near future!

Italian Sausage & Spinach Sauce

Active: 25 minutes / Total: 25 minutes / Serves 4

Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 lb italian sausage (castings removed) and cook, breaking it up with a spoon, until no longer pink, 5-7 minutes. Add 1 bunch of washed spinach (stems removed), season with salt and pepper to taste. Toss and mix everything for 1 minute. Add 2 cups of marinara (that you conveniently made earlier) and simmer until heated through, about 3 minutes. Toss with 12 oz cooked orechiette pasta or other short pasta. Serve with a dallop of ricotta cheese.

Eggplant, Basil, & Fresh Mozzarella Sauce

Active: 30 minutes / Total: 30 minute / Serves 4

Heat 2 tbsp olive oil in a large nonstick skillet over medium heat. Add 1 medium eggplant (cut into 1/2-inch pieces), season with 1/4 tsp each salt and pepper, and cook, stirring occasionally, until golden brown and tender, 12-15 minutes. Add 2 cups marinara and simmer until heated through, about 3 minutes. Remove from heat and stir in 1/2 cup fresh basil (torn) and 4 oz bocconcini (small balls fresh mozzarella; halved). Toss with 12 oz cooked penne or other short pasta.

Spicy Mushroom & Parsley Sauce

Active: 30 minutes / Total: 30 minutes / Serves 4

Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 4 oz shiitake mushrooms (sliced) and 8 oz small button mushrooms (quartered). Season with 1/4 tsp salt and cook, stirring often, until golden brown and tender, about 12 minutes. Add 1 red chile (thinly sliced) and cook, tossing, for 1 minute; stir in 1/2 cup fresh flat-leaf parsley (chopped). Add 2 cups marinara and simmer until heated through, about 3 minutes. Toss with 12 oz cooked linguine or othe rlong pasta. Serve with tons of grated parmesan!

Shrimp Puttanesca Sauce

Active: 25 minutes / Total: 25 minutes / Serves 4

Using a vegetable peeler, remove 4 strips of zest from a lemon; thinly slice the zest. Heat 2 tbsp olive oil in a large pan over medium-high heat. Season 1 lb large peeled and deveined shrimp with 1/4 tsp salt and cook, tossing occasionally, for 3 minutes. Add 1/2 cup kalamata olives (halved), 1 tbsp capers and the lemon zest and toss to combine. Add 2 cups marinara and simmer until the sauce is heated through and the shrimp are opaque throughout, about 4 minutes. Toss with 12 oz cooked fettucine or othe rlong pasta.