How to Make Yummy Marinara
I have made homemade marinara sauce many times because in my opinion canned sauce just won’t do. When I first was looking for a good marinara recipe, I had a really hard time finding a recipe that reminded me of Italian restaurant marinara. It took some experimentation, but when I finally created “the one”, I was in love! I hope you love it, too. I love this sauce because it is really easy to make and it is a great way to use up some zucchini from the garden! Your family will love it!
How to Make Yummy Marinara Sauce
1/4 c dried minced onion
½ c grated zucchini (or grated carrots, if you don’t have zucchini)
1 tsp of garlic salt
1 pinch of fennel seed
1/8 tsp crushed red pepper
1/8 tsp black pepper
1 bay leaf
56 oz. diced canned tomatoes (briefly pulse the tomatoes in your blender to the point that they are mostly liquid but still have some small chunks)
1 Tbsp sugar
1/2 tsp dried oregano
2 Tbsp dried basil
A dash of tabasco sauce (ONLY a dash…anything more than that will over-power the flavor of your sauce!)
½ -1 pound of browned ground beef, drained (optional)
- Heat the all of the ingredients (except for the ground beef) in a large pot. Note: If you do not have fennel seed, get some! I am telling you it makes all the difference in marinara sauce!
- Once it comes to a boil reduce heat and let it simmer for 30-60 minutes, so it can reduce. Meanwhile, brown your ground beef in a skillet. Once it is cooked thoroughly, drain it well, then add it to the simmering sauce.
- After the sauce has simmered for 30-60 minutes, remove the bay leaf. Do not cut simmer time short.
- Serve on pasta or use as pizza sauce. Yum! If you make large batches, you can freeze some of it for later.
I know that your family will love this delicious, garden-fresh marinara! Enjoy!
See you next time!
P.S. You should try this marinara drizzled over my Stromboli recipe! It tastes amazing!
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