Include in Print View:

Marinara Sauce Ii

Marinara Sauce Ii recipe image
This vibrant marinara sauce is a staple for any Italian-inspired meal. It combines the sweetness of ripe plum tomatoes with the earthy depth of fresh mushrooms and aromatic herbs. The base of saut&# 195;©ed onions, garlic, and carrots creates a robust flavor profile that simmers to perfection. Perfect for pasta, pizza, or dipping bread, this sauce is versatile and easy to make. It offers a fresh, homemade taste without the preservatives found in store-bought versions. Ideal for weeknight dinners or batch cooking for later use, it brings authentic Italian flair to your table with minimal effort.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 3
Calories: 183.2
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant marinara sauce is a staple for any Italian-inspired meal. It combines the sweetness of ripe plum tomatoes with the earthy depth of fresh mushrooms and aromatic herbs. The base of saut&# 195;©ed onions, garlic, and carrots creates a robust flavor profile that simmers to perfection. Perfect for pasta, pizza, or dipping bread, this sauce is versatile and easy to make. It offers a fresh, homemade taste without the preservatives found in store-bought versions. Ideal for weeknight dinners or batch cooking for later use, it brings authentic Italian flair to your table with minimal effort.
Ingredients
  • 3 tablespoon Olive oil
  • 1 lg Onion, chopped
  • 2 Cloves Of garlic, minced
  • 1 lg Carrot, peeled and chopped
  • 3 pound Ripe Italian plum tomatoes,
  • 6 oz Tomato paste
  • 2 tsp Fresh oregano, chopped
  • 2 tsp Fresh basil, chopped
  • 1/4 cup Dry red wine
  • 1/2 lb Fresh mushrooms, sliced
  • Salt and pepper to taste
Directions
  1. 1
    In a large, heavy skillet, heat the olive oil over medium heat.
  2. 2
    Add the chopped onion and minced garlic to the skillet and sauté until just transparent, about 5-8 minutes.
  3. 3
    Stir in the peeled and chopped carrots, tomato paste, fresh oregano, fresh basil, dry red wine, and ripe plum tomatoes.
  4. 4
    Bring the mixture to a simmer and cook over low heat for 30 minutes, stirring occasionally.
  5. 5
    Add the sliced mushrooms to the sauce.
  6. 6
    Season with salt and pepper to taste and continue to simmer for 5 minutes longer until mushrooms are tender.
  7. 7
    Serve the sauce very hot.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 183.2kcal
% Daily Value *
Total Fat 12.0g19%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 35.5mg2%
Total Carbohydrate 18.6g7%
Dietary Fiber 5.2g21%
Sugars 11.1g
Protein 3.7g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use fresh, ripe plum tomatoes. If out of season, high-quality canned San Marzano tomatoes are an excellent substitute.

You can adjust the thickness of the sauce by simmering it longer for a thicker consistency or adding a splash of water or broth for a thinner sauce.

Store leftover sauce in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.

For a deeper flavor, you can add a pinch of red pepper flakes or a bay leaf during the simmering process. Remove the bay leaf before serving.

Keywords: marinara, sauce, italian, tomato, vegan, mushrooms, basil, oregano, garlic, onion, carrot, olive oil, red wine, plum tomatoes, fresh herbs, simmered, homemade, pasta sauce, vegetarian, easy dinner
Read it online: https://www.chefs-mate.com/recipe/marinara-sauce-ii/