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Hearty Marinara Sauce

February 2, 2011


~ Mary ~

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While we’re hunkered down here after a big ol’ blizzard just whipped through, and having had multiple shovel excursions, I figure now’s the perfect time to boil up some pasta and serve it up with this excellent Hearty Marinara Sauce. 
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Hearty Marinara Sauce
adapted slightly from Joy of Cooking

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In a large stock pot saute:
1 Tbsp Olive oil

2 Cups Celery chopped

2 Cups Carrots chopped

2 Cups Onion chopped

3 Cloves Garlic chopped

1 Cup Parsley chopped

2 small Anchovy Fillets

After vegetables have sauted a few minutes add:

3.5 lbs Tomatoes, canned, whole and peeled and smooshed between your fingers – about 7 cups

1-2 tsp Kosher Salt

1 tsp Red Pepper Flakes

Assorted spices or just one.  I use 1-2 tsps dry of each or in the summer a handful of just one or two fresh: Oregano, Basil, Rosemary, Thyme, Marjoram

1 Tbsp Sugar

Simmer as few as fifteen minutes or it can go a few hours, your choice.  Taste and add more seasoning if you feel it’s necessary.

Add some:

Tomato Paste if you simmer for just a few minutes and would like a thicker sauce.

THEN use Cuisinart hand-held blender

Makes about 9 cups of sauce

Nutrients per cup: Calories73.7 Total Fat0.6 g Saturated Fat0.1 g Polyunsaturated Fat0.2 g Monounsaturated Fat0.1 g Cholesterol0.8 mg Sodium346.8 mg Potassium651.5 mg Total Carbohydrate16.5 g Dietary Fiber3.9 g Sugars8.0 g Protein3.0 g


5 Comments leave one →
  1. Pat Winker permalink
    February 2, 2011 5:03 pm

    I LOVE this sauce! Frequently I’ll add sliced, pemiento-stuffed green olives just before serving.

  2. February 3, 2011 12:08 am

    OOOhhh marinara sauce with anchovies….. Gotta be good!

  3. February 3, 2011 4:12 pm

    You know, anchovy fillets kinda gross me out with their small hairs, but I found anchovy paste and love it – you get the salty taste and it melts into the sauce really well.

    Glad you survived our blizzard! So crazy!

  4. Cookbuddy permalink
    February 8, 2011 10:44 am

    Hi, love your blog and recipes. I made this sauce this morning. It came out great. I noticed in the picture you had a can of tomato paste. Is it supposed to be in the recipe?

    • foododelmundo permalink
      February 8, 2011 6:20 pm

      Good eye! I’ll add a little if I haven’t reduced the sauce to my thickness satisfaction level.
      Thank you, I’ll add it as an option pronto! and another thank YOU for leaving such a nice comment!
      ~Mary

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