Marinara Sauce

We are a spaghetti-loving family, I feel like you should know that about us.

Calvin had a treatment on Tuesday so yesterday we (well just he had to but we all did) had to avoid meat.  He loves pasta and I knew he wouldn't miss the meat so I decided to make marinara sauce.  I usually make  meat sauce and in the past when I have made marinara, I have just thrown a few things together.  I remembered seeing Giada make her sauce a while back and have wanted to try it.  Yesterday was the day.  

We all really liked it and we made it through the day without Calvin feeling like he had missed anything.  (yay!)  The sauce does have to simmer for about an hour but it's worth it. You can also make it ahead of time.  Isn't anything tomato-saucey delicious the next day?  I was out of olive oil so I had to use canola and it was still quite tasty.

Marinara Sauce

Adapted from the Food Network

2-3 T olive or canola oil

2 med onions, finely diced

2 tsp minced garlic

2 carrots, peeled and finely diced

2 celery stalks with leaves, finely diced

1/2 tsp salt

1/2 tsp pepper

4 - 14.5 ounce cans Italian stewed tomatoes (or 2-28 oz)

1 1/2 tsp dried basil

3/4 tsp oregano

1 T sugar

1-2 dashes red pepper flakes, optional

I like to chop the carrots and celery in the food processor so they are really finely chopped.  The onions I usually chop by hand.

Heat oil in a 4 or 5 quart pan and add onions and garlic, 

saute until onions are translucent.  

Add celery, carrots, salt and pepper and continue sauteing until vegetables are tender.  

Add remaining ingredients 

and cover and simmer for 15-20 minutes and then remove cover and simmer for 30-40 minutes, until sauce is thick.  

Salt, pepper and sugar to taste.  Serve with pasta noodles of your choice.  (I love angel hair.)

Serves 6-8 main servings.

 

This would be delicious served with garlic bread, but he couldn't have butter either (or the cheese) so we opted not to make it last night, but you totally should!

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