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Recipes
Homemade Marinara Sauce
Recipe

17 INGREDIENTS • 6 STEPS • 2HRS 10MINS

Homemade Marinara Sauce

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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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/
Homemade marinara sauce is the very foundation of great Italian cooking. It's so versatile and fantastic in so many dishes!
2HRS 10MINS
Total Time
$1.79
Cost Per Serving
Ingredients
Servings
6
us / metric
Fresh Thyme
2 sprigs
Carrot
2
Carrots, peeled, quartered
Celery
2 stalks
Celery, quartered
Onion
1
Onion, peeled, quartered
Garlic
6 cloves
Garlic, peeled
Cherry Tomato
12
Cherry Tomatoes
Olive Oil
1 dash
Tomato Paste
2 Tbsp
Tomato Paste
Worcestershire Sauce
1 dash
Worcestershire Sauce
Red Wine
1 cup
Red Wine
Chicken Stock
1 1/2 cups
Chicken Stock
or Vegetable Stock
Crushed Tomatoes
2 cans
(28 oz)
Crushed Tomatoes
Parmesan Cheese
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
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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 InstructionsHide images
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!
Tags
Comfort Food
Shellfish-Free
Italian
Sauces & Dressings
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