Italian Essentials Awesome Marinara Sauce Recipes

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WORLD'S BEST MARINARA



World's Best Marinara image

The only marinara you'll ever need! Serve with your favorite pasta.

Provided by SunnyDaysNora

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato     Marinara

Time 55m

Yield 8

Number Of Ingredients 15

1 tablespoon olive oil
1 sweet onion, diced
4 cloves garlic, minced
1 (8 ounce) package fresh mushrooms, chopped
1 red bell pepper, diced
1 cup fresh flat-leaf parsley, torn
2 tablespoons oregano
2 tablespoons white sugar
2 teaspoons dried basil
1 teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon red pepper flakes
½ teaspoon salt
ground black pepper to taste
1 (28 ounce) can tomato sauce

Steps:

  • Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add mushrooms, red bell pepper, and parsley; cook and stir until mushrooms are slightly softened, about 2 minutes. Add oregano, sugar, basil, rosemary, sage, red pepper flakes, salt, and black pepper; stir to combine, 2 minutes.
  • Stir tomato sauce into seasoned onion-mushroom mixture; cook over low heat until flavors have combined, 30 minutes.
  • Transfer half the sauce to a blender; blend until smooth. Return to saucepan with the remaining sauce; stir to combine.

Nutrition Facts : Calories 75.1 calories, Carbohydrate 13 g, Fat 2.2 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 666.2 mg, Sugar 8.8 g

AUTHENTIC ITALIAN MARINARA SAUCE



Authentic Italian Marinara Sauce image

My Sicillian father used to make this sauce at least weekly. Usually we used fresh, ripe plum tomatos but I don't have his green thumb so my sauce uses the canned tomatos. This is a great basic sauce to start with. Can be served as is over pasta or you can add meatballs, sausage etc. My dad used to add 5 Italian sausages, a pork chop, and a neck bone to the sauce and let it simmer for hours. If you add the meat, brown it and add it to the sauce as it simmers.

Provided by josacli

Categories     Vegetable

Time 2h35m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 (28 ounce) cans crushed tomatoes in puree (I like San Marzano but any without citric acid are fine)
10 medium garlic cloves
1 large Spanish onion, chopped
1/4 cup extra virgin olive oil
1/2 teaspoon fresh ground black pepper
1 cup fresh basil, coarsely chopped (I use a large handful)
1 cup fresh parsley, coarsely chopped (again a large handful)
2 bay leaves
1 pinch baking soda, if needed (or if you must sugar)

Steps:

  • In large pan over medium heat saute chopped garlic and onion in olive oil until translucent.
  • Add cans of tomato.
  • Sprinkle on black pepper.
  • Add bay leaves.
  • Let sauce simmer for about 30 minutes to reduce and intensify flavors stirring occassionally.
  • Add basil and parsley and stir well.
  • Allow sauce to simmer at least another two hours (can simmer all day if desired)stirring occassionally.
  • After two hours taste sauce, if acidic or if you want more sweetness add 1/2 tsp baking powder (or sugar) to cut acidity. Only do this if necessary.
  • Pull out both bay leaves before serving/storing.
  • Sauce can be served over pasta now or stored in freezer or refridgerator. If adding in meat add at the begining when adding tomatos.

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