My Favorite Marinara Sauce Recipes
MARINARA SAUCE
Make classic marinara sauce at home with this easy recipe by Giada De Laurentiis from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Time 1h20m
Yield 2 quarts
Number Of Ingredients 9
Steps:
- In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
MARINARA SAUCE
This is a family recipe usually served in summertime when basil is plentiful.
Provided by ELEANOR1052
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a large non-stick skillet over low heat and saute garlic for about 2 minutes; be careful not to burn. Just as the garlic begins to turn brown, remove pan from heat. Allow pan to cool, and add tomatoes, wine, water, salt and sugar. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove from heat and stir in basil.
Nutrition Facts : Calories 159.4 calories, Carbohydrate 10.7 g, Fat 10.5 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 730.8 mg, Sugar 1.2 g
MY MARINARA SAUCE
Provided by Food Network
Number Of Ingredients 15
Steps:
- Saute the onion, garlic and the red bell pepper in the oil in a large pot for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all ingredients. Add the olives, the stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano and basil over the mixture, and place the bay leaves in the pot. Mix well. Bring the mixture to a boil, lower to simmer, cover and cook about 2 hours. Remove the bay leaves before serving.
BEST MARINARA SAUCE YET
This is a very easy homemade red sauce, and the only one my 5 year old daughter will eat! Serve with your favorite pasta.
Provided by Jackie M.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
- In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
- Simmer for 30 minutes, stirring occasionally.
Nutrition Facts : Calories 150.8 calories, Carbohydrate 11.7 g, Fat 10.5 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 685.3 mg, Sugar 6.6 g
HOMEMADE MARINARA SAUCE
This quick and easy homemade marinara sauce is my kids' favorite. It works fantastic with spaghetti, and my kids love it in meatball subs, too. -Cara Bjornlie, Detroit Lakes, Minnesota
Provided by Taste of Home
Time 30m
Yield 7 cups.
Number Of Ingredients 8
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, Italian seasoning, salt, pepper and sugar; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
Nutrition Facts : Calories 91 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 489mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CLASSIC MARINARA SAUCE
Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce - and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)
Provided by Julia Moskin
Categories quick, condiments, dips and spreads, sauces and gravies
Time 25m
Yield 3 1/2 cups, enough for 1 pound of pasta
Number Of Ingredients 6
Steps:
- Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
- In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
- As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
- Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 3 grams
MY FAVORITE MARINARA SAUCE
I've tried a lot of different ways of making spaghetti sauce, and this is the way I do it most often. It has a flavor that can't be beaten, at least not easily. It was originally a recipe for Chicken Cacciatore in a Betty Crocker cookbook, but I've modified it a bunch, so it's just not the same any more - and this tastes better than the original.
Provided by Ohmikeghod
Categories European
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- saute the onions and garlic in a large deep frying pan over high heat until the onions are starting to carmelize.
- Add the ground beef, stir until it's broken up and well browned.
- Add the next nine ingredients (tomatoes through Italian seasoning). Stir to mix well and bring to a boil.
- Reduce heat, cover and simmer for 20 minutes.
- Add the sliced mushrooms and simmer for another 10 minutes.
- Serve over your favorite pasta. What you don't use freezes well.
Nutrition Facts : Calories 257.9, Fat 16.2, SaturatedFat 5.1, Cholesterol 51.4, Sodium 252.4, Carbohydrate 7.2, Fiber 1.5, Sugar 3.9, Protein 16.2
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- Heat the olive oil in a large heavy pot with a tight-fitting lid over medium heat. When the oil is hot, add the garlic and stir until fragrant and light golden, 2-3 minutes. Add the red pepper flakes and oregano and stir for another minute.
- Add the carrot, onion, and basil sprig. Pour the canned tomatoes, including all the juices on top, covering the other ingredients. Stir in the tomato paste. When the tomato juice begins to boil, reduce to low heat and cover.
- Simmer at least 30 minutes, up to an hour, depending how much you’d like to develop the flavor of the sauce. Remove the basil, carrots, and onions, which you can either discard or eat separately.
- Scoop a few tablespoons of the liquid part of the sauce into a small bowl. Mix the miso together with the sauce and dissolve it completely using a fork. Pour the mixture into the pot of sauce.
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