Marinara Sauce

6 Jun

This was my first venture into marinara sauce. As I often do, I consulted a handful of others’ recipes and took notes from each, finally compiling my own set of ingredients to my liking.

Time: 20 min prep, 25 min cook       Serves: 4-6

Ingredients


  • 2 14oz cans tomatoes, not drained
  • 2 tbsp olive oil
  • 6 garlic cloves, chopped
  • 1 small onion, chopped
  • 2 celery stalks, chopped finely
  • 1 carrot, peeled and chopped finely
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • pinch of red pepper flakes
  • pinch of oregano
  • handful of fresh basil, roughly chopped
  • 1 bay leaf
  • *I’ve made this with crushed tomatoes (in their juice) for a smoother sauce. Also, have used 5-6 celery stalks and 2+ carrots at times.

How to make it


  • Heat oil over medium heat. Add onions, garlic and red pepper flakes. Cook until begins to brown, stirring occasionally.
  • Add celery and carrots and half of the salt and pepper. Saute until the vegetables are soft.
  • Add tomatoes (with liquid), remaining salt & pepper, basil, oregano and bay leaf, Stir well and turn heat down to low.
  • Simmer uncovered until think, about 25 minutes+. Discard bay leaf.
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2 Responses to “Marinara Sauce”

Trackbacks/Pingbacks

  1. Italian Food « detroittokyo - May 10, 2012

    […] Macaroni, rigatoni, Spaghettini, scallopini, Escarole, braciole, Insalata, cremolata, manicotti, Marinara, carbonara, Shrimp francese, Bolognese, Ravioli, mostaccioli, Mozzarella, tagliatelle, Fried […]

  2. This Week’s Menu « detroittokyo - July 30, 2012

    […] Wednesday: Spaghetti & Meatballs with Marinara […]

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