Marinara sauce

  • Time cooking time: 30-40 minutes
  • Yield Serves 10

Ingredients

    2 tablespoons extra-virgin olive oil
    2 medium onions, chopped
    1 medium carrot, peeled and finely grated
    1/4 teaspoon red pepper flakes, or to taste
    1 large can (28 ounces) Italian tomatoes, crushed
    1 large can (12 ounces) tomato paste
    1 teaspoon sugar (optional)
    1 bay leaf
    2 tablespoons dried whole basil
    1 teaspoon dried whole oregano
    pinch fennel seeds
    1/4 teaspoon ground allspice
    4 cloves garlic, chopped


Preparation

    Heat the olive oil in a large Dutch oven or saucepan (do not use cast iron or aluminum) over medium-high heat. Add the onions and carrots; sauté until the onions are translucent. Add the remaining ingredients and stir well.
    Bring just to a boil, lower heat, and simmer uncovered for 30 minutes or until desired thickness.
    Remove the bay leaf. Serve with your favorite pasta or polenta.
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