ITALIAN MARINARA SAUCES RECIPES

Name: Marinara Sauce
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 2 quarts
Cuisine: european
Ingredients: 1/2 cup extra-virgin olive oil; 2 small onions, finely chopped; 2 garlic cloves, finely chopped; 2 stalks celery, finely chopped; 2 carrots, peeled and finely chopped; 1/2 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 2 (32-ounce) cans crushed tomatoes; 2 dried bay leaves

MARINARA SAUCE RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK

Marinara Sauce Recipe | Giada De Laurentiis | Food Network image

Make classic marinara sauce at home with this easy recipe by Giada De Laurentiis from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 1 hours 10 minutes

Yield 2 quarts

Number Of Ingredients 9

Ingredients

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves

Steps:

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

BEST ITALIAN MARINARA SAUCE RECIPE • CIAOFLORENTINA

Best Italian Marinara Sauce Recipe • CiaoFlorentina image

How to make the best, authentic Italian Marinara Sauce recipe from scratch, with organic San Marzano tomatoes, garlic and fresh basil.

Provided by Florentina

Categories Main

Total Time 65 minutes

Prep Time 5 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 8

Ingredients

2 X 28 oz cans San Marzano Tomatoes
1/2 yellow onion (-diced)
8 cloves garlic (-minced)
1 leaf bay
4 sprigs basil
1/3 c fresh basil leaves (- sliced or torn)
4 tbsp extra virgin olive oil
1 pinch sea salt (( or to your taste))

Steps:

Heat a heavy bottom large pot on medium low flame. Add a lug of olive oil and the diced onion with a pinch of sea salt. Cook for about 10 minutes until traslucent taking good care not to burn it.
Stir in the minced garlic and let it infuse the oil for about 30 seconds.
Use your hands and crush the tomatoes as you add them to the pot with the onion and garlic. Rustic chunks are what we are after.
Add the bay leaf and the 4 sprigs of basil then bring everything to a gentle simmer. Partially cover with a lid and cook down until reduced and thick to your liking. About an hour or so. Stir a few times making sure the sugars from the tomatoes don’t stick to the bottom.
After the sauce has reduced season to taste with the sea salt. Discard the bay leaf and basil sprigs.
Finish with a drizzle of extra virgin olive oil and the reserved fresh basil. Serve with your favorite pasta to transfer to jars and refrigerate up to one week.

Nutrition Facts : Calories 753 kcal, CarbohydrateContent 152 g, ProteinContent 34 g, FatContent 15 g, SaturatedFatContent 2 g, CholesterolContent 1 mg, SodiumContent 2727 mg, FiberContent 39 g, SugarContent 91 g, ServingSize 1 serving

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