Marinara Sauce

Marinara sauce



I found this recipe while flipping thru my new Food Network  magazine…..Although I do have marinara sauce recipe that won my heart over this one looked equally as good (and had good reviews) soooooo I thought I’d give it a try. WOW glad I did. It’s a really good sauce and it makes your house smell like your in some gourmet Italian restaurant. Try it! Just Do NOT forget the garlic bread!


Marinara Sauce (Food Network Magazine)

1/2 cup extra-virginn olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

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.)


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This post was written by Meals Full Of Color who has written 154 posts on Meals Full Of Color.

3 Responses “Marinara Sauce”

  1. Nilsa Mangano November 2, 2011 4:38 pm #

    Will give it a try…sounds good and easy.

  2. stefanie March 15, 2012 9:04 am #

    I ALWAYS make this version of marinara, its soo flavorful and very versatile!! I will make it spicy by adding in jalapenos, serano peppers or lots of crushed redd pepper for an extra kick. Add some evaporated milk to this instead of heavy cream and it is EXTRA delicious!!

  3. simplylovefood March 16, 2012 9:19 pm #

    Stefanie this is defiantly one of my fave marinara recipes. I really love to add heavy whipping cream once in a while because it turns this sauce into a velvety creamy sauce….. Its dangerous in my house I could eat it with a spoon… SERIOUSLY! :)

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