MARINARA RECIPE WITH TOMATO SAUCE RECIPES

Name: Marinara Sauce
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 4 servings as a first course
Cuisine: european
Ingredients: 1/4 cup extra-virgin olive oil; 1 small onion, finely chopped; 1 garlic clove, finely chopped; 1 celery stalk, finely chopped; 1 carrots, peeled and finely chopped; 1/2 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 1 (32-ounce) cans crushed tomatoes; 1 dried bay leaves

MARINARA SAUCE RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK

Marinara Sauce Recipe | Giada De Laurentiis | Food Network image

Provided by Giada De Laurentiis

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 1 hours 20 minutes

Yield 4 servings as a first course

Number Of Ingredients 9

Ingredients

1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (32-ounce) cans crushed tomatoes
1 dried bay leaves

Steps:

In a large 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 each of 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 leaves. 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.)

MARINARA SAUCE RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK

Marinara Sauce Recipe | Giada De Laurentiis | Food Network image

Provided by Giada De Laurentiis

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 1 hours 20 minutes

Yield 4 servings as a first course

Number Of Ingredients 9

Ingredients

1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (32-ounce) cans crushed tomatoes
1 dried bay leaves

Steps:

In a large 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 each of 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 leaves. 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.)

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