It seems that there are as many marinara sauces as there are cooks on TV. Everyone has a version and all that I’ve tried are equally good. Today I’d like to share a recipe that I learned from a PBS cooking show some 20 years ago. I’ve long-since forgotten the show/chef’s name but I learned this marinara to serve with a very special lasagna. (You can find the lasagna recipe HERE.) Like any good marinara, this sauce can be used in any number of dishes.
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Marinara Sauce Recipe
total time: approx. 1:45
- 1 – 28 oz can crushed tomatoes
- 1 – 15 oz can tomato sauce
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1/4 tsp red pepper flakes
- 3 carrots, diced or grated
- 1 celery stalk, chopped
- 1 medium onion, chopped
- 2 tsp dried marjoram
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup dry red wine
- Add oil to a medium sauce pan and heat over a medium-high heat. Add pepper flakes and cook for 2 minutes.
- Place carrots, celery, and onion into a food processor and run until well-chopped. (This will prevent large chunks of carrot, celery, or onion in your sauce.)
- Add chopped carrots, onion, & celery to the pan and sauté until the mixture just begin to caramelize, about 8 to 10 minutes. (If you like, add sliced mushrooms midway through.)
- Add garlic, season with salt, pepper, & parsley and sauté for 2 minutes.
- Add crushed tomatoes, sauce, marjoram and wine. Stir to thoroughly combine.
- Bring to boil, reduce to a soft simmer, and cover.
- After 45 minutes, remove cover and continue to simmer for another 45 minutes.
- Add basil just prior to serving.
This sauce originally accompanied a lasagna recipe that included mushrooms. That’s why mushrooms aren’t among its ingredients. If you intend to use this recipe for something other than that particular lasagna recipe, feel free to add mushrooms –sliced or otherwise — about 5 minutes after the carrot, onion, & celery have been added. Continue sautéing as indicated above.
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