After years in the making, my Italian neighbor told me this was the best marinara sauce she had ever tasted. The long cooking time gives the sauce a rich meaty flavor.
Best Spaghetti Sauce Ever
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Amount Per Serving
Calories from Fat 50
% Daily Value *
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Total Carbohydrates 211g
Dietary Fiber 47g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 whole red bell pepper, chopped
- 1/4 cup garlic, chopped
- 3 large carrots, chopped
- 2 - 28 ounce cans whole Italian tomatoes, chopped (or hand crushed in the pot)
- 1 - 15 ounce can chopped tomatoes
- 2 - 6 ounce cans tomato paste
- 2 Tablespoons dried Italian seasoning
- 1 Tablespoon dried basil
- 1 Tablespoon dried Oregano
- 1 1/2 teaspoons dried crushed pepper flakes
- 3 teaspoons
- 2 Tablespoons sugar (optional)
- 1-2 cups beef broth or red wine
- Sauté onion over medium heat until clear. Add celery, bell pepper, garlic, and carrots and sauté for a few more minutes until vegetables are tender. Add remaining ingredients. Simmer on low for three to five hours, stirring occasionally to keep the sauce from sticking to the bottom of the pan.
- For my weight conscious daughters, we serve this sauce over whole wheat pasta (see recipe), spaghetti squash or zucchini cut into noodles and lightly boiled, also know as "zoodles" with meatballs (either beef/pork meatballs or veggie meatballs).
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