Homemade Marinara Sauce

17 INGREDIENTS • 6 STEPS • 2HRS 10MINS

Homemade Marinara Sauce

Recipe

4.0

1 rating

Homemade marinara sauce is the very foundation of great Italian cooking. It's so versatile and fantastic in so many dishes!

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Homemade Marinara Sauce

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Homemade marinara sauce is the very foundation of great Italian cooking. It's so versatile and fantastic in so many dishes!

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

2HRS 10MINS

Total Time

$1.79

Cost Per Serving

Ingredients

Servings

6

us / metric

2

2 sprigs

2 sprigs

10

Black Peppercorns

2

Carrots, peeled, quartered

2 stalks

Celery, quartered

1

Onion, peeled, quartered

6 cloves

Garlic, peeled

12

Cherry Tomatoes

4 Tbsp

1 dash

2 Tbsp

Tomato Paste

1 dash

Worcestershire Sauce

1 cup

Red Wine

1 1/2 cups

Chicken Stock

or Vegetable Stock

2 cans
(28 oz)

Crushed Tomatoes

4 Tbsp

Freshly Grated Parmesan Cheese

Nutrition Per Serving

VIEW ALL

Calories

190

Fat

1.1 g

Protein

9.0 g

Carbs

29.1 g

Love This Recipe?

Homemade Marinara Sauce

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Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking Instructions

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step 1

First, put together the herb bundle to really flavor the marinara sauce. Cut a big piece of cheesecloth and layer the Bay Leaves (2), Fresh Thyme (2 sprigs), Fresh Rosemary (2 sprigs), and Black Peppercorns (10) on it. Gather up the bundle tightly and tie it tightly with kitchen twine to hold it together.

step 1 First, put together the herb bundle to really flavor the marinara sauce. Cut a big piece of cheesecloth and layer the Bay Leaves (2), Fresh Thyme (2 sprigs), Fresh Rosemary (2 sprigs), and Black Peppercorns (10) on it. Gather up the bundle tightly and tie it tightly with kitchen twine to hold it together.

step 2

Get out a food processor and add the Carrots (2), Celery (2 stalks), Onion (1), Garlic (6 cloves), Cherry Tomatoes (12), and Fresh Parsley (4 Tbsp). Run the food processor until the mixture is a smooth puree.

step 2 Get out a food processor and add the Carrots (2), Celery (2 stalks), Onion (1), Garlic (6 cloves), Cherry Tomatoes (12), and Fresh Parsley (4 Tbsp). Run the food processor until the mixture is a smooth puree.

step 3

Now everything is ready to layer into the pot! Heat the Olive Oil (1 dash) over medium high heat in a sturdy Dutch oven or stock pot. Transfer the puree from the food processor bowl into the pot to let it get fragrant for 2-3 minutes.

step 4

Stir in the Tomato Paste (2 Tbsp) and Worcestershire Sauce (1 dash) and let them meld in for another minute. Pour in the Red Wine (1 cup) and let it reduce for about 2 minutes.

step 5

Pour in the Chicken Stock (1 1/2 cups), Crushed Tomatoes (2 cans), and Parmesan Cheese (4 Tbsp). Add the herb bundle you made and submerge it into the sauce, then allow it to come to a boil. Reduce it to a simmer and let it gently bubble for 2 hours.

step 5 Pour in the Chicken Stock (1 1/2 cups), Crushed Tomatoes (2 cans), and Parmesan Cheese (4 Tbsp). Add the herb bundle you made and submerge it into the sauce, then allow it to come to a boil. Reduce it to a simmer and let it gently bubble for 2 hours.

step 6

Remove the herb bundle and take the pot off of the heat. Use it immediately or allow it to cool before portioning it out into containers. This recipe yields 6 cups, and 3 cups is usually the perfect amount for a pound of pasta. Serve and enjoy!

step 6 Remove the herb bundle and take the pot off of the heat. Use it immediately or allow it to cool before portioning it out into containers. This recipe yields 6 cups, and 3 cups is usually the perfect amount for a pound of pasta. Serve and enjoy!

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