Made This Recipe? Add Your Photo
Prep 10 mins
Cook 20 mins
This is easy, delicious, and quite versatile. While the marinara is cooking, the water for 16 oz. of pasta is put on, and you can make a fresh green salad in the meantime. Your meal is done in no time and don't forget the rustic bread!
- 2 tablespoons extra virgin olive oil
- 1⁄2 medium onion, chopped finely
- 2 stalks celery, chopped fine
- 1 green bell peppers or 1 red bell pepper, chopped finely
- 1 carrot, peeled and shredded
- 3 cloves garlic, minced fine
- 3 large mushrooms, sliced or chopped to preference
- 1 (6 ounce) can tomato paste
- 1 (28 ounce) can stewed tomatoes or 1 (28 ounce) can crushed tomatoes
- 1 beef bouillon cube
- 1⁄2 cup red wine, to taste
- 6 sprigs fresh Italian parsley, chopped fine
- 8 fresh basil leaves, chopped fine or 2 tablespoons frozen homemade pesto sauce
- fresh ground pepper
- 1⁄2 teaspoon grated nutmeg
- 1 pinch finely ground fennel
- 1 tablespoon sugar
- 1⁄4 cup parmesan cheese
- 1 pinch hot pepper flakes (optional)
- Heat oil in a 4 qt.
- pan add and saute onion, celery,and green pepper.
- When your onion is clear not brown, add the rest of your ingredients.
- Bring to a boil.
- Simmer 20-30 minutes.
- If you like a thicker sauce can be cooked longer.
- This can be used on pasta, etc.
- right away or frozen for later use.
- --Ifyou prefer a meat sauce use this same recipe, except leave out the beef bouillion.
- Brown 1/2 lb.
- beef plus 1/2lb.
- of pork or use italian sausage meat without the casing.
- Meatballs is another variation.