Marinara Sauce Recipe

6 tbsp olive oil
1/4 c. butter
3 large garlic cloves, mashed
16 fresh parsley sprigs, leaves only
1/2 tsp fresh ground black pepper
1/2 tsp salt
6 c. peeled plum tomatoes (3 1 lb. cans)
1 tbsp dried oregano
8 anchovy fillets, chopped
2 heaping tablespoons tomato paste

Combine oil and butter in sauce pan and heat. Chop garlic and parsley together and add to pan. Cook slowly for 5 min, then add salt & pepper. Drain the tomatoes and chop the solids. Add the chopped tomatoes and oregano to sauce and cook slowly for 30 min. Add anchovies and tomato paste, stir well, and remove from heat. At the end of cooking, taste for salt and add if necessary, but remember, the anchovies will make the sauce salty. Serve over pasta, green beans, hard-cooked or scrambled eggs.