SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 242.1
  • Total Fat: 13.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 219.3 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 4.5 g
  • Protein: 4.0 g

View full nutritional breakdown of Marinara Sauce calories by ingredient
Report Inappropriate Recipe

Marinara Sauce

Submitted by: FITGIRL83

Introduction

This Recipe is from "Everyday Italian" by Giada De Laurentiis. This simple sauce is delicious on its own with any pasta shape, or you can make it your own. Add other vegetables, meats, olives, capers, whatever! It also freezes very well. This Recipe is from "Everyday Italian" by Giada De Laurentiis. This simple sauce is delicious on its own with any pasta shape, or you can make it your own. Add other vegetables, meats, olives, capers, whatever! It also freezes very well.
Number of Servings: 8

Ingredients

    1/2 cup extra-virgin olive oil
    2 small onions, finely chopped
    2 garlic cloves, finely chopped
    2 celery stalks, finely chopped
    2 carrots, peeled and finely chopped
    1/2 teaspoon sea salt, plus more to taste
    1/2 teaspoon freshly ground black pepper, plus more to taste
    2 (32-ounce) cans crushed tomatoes
    2 dried bay leaves

Directions

In a large 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 each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and the bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste. The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Reward over medium heat before using.

Makes about 2 quarts (8 cups).

Number of Servings: 8

Recipe submitted by SparkPeople user FITGIRL83.






Great Stories from around the Web


Rate This Recipe