Prep 20 mins
Cook 2 hrs
homemade recipe that I have been using for years. Can be easily frozen.
Make and share this Marinara Sauce recipe from Food.com.
- 3 lbs ground beef
- 6 onions, diced
- 2 carrots, diced
- parsley, to taste
- 1 cup celery, diced
- 8 garlic cloves, minced
- 1 (28 ounce) can mushrooms, drained
- 2 teaspoons paprika
- 1 teaspoon basil
- 2 1⁄4 teaspoons oregano
- 1 (28 ounce) can tomatoes
- 5 (6 ounce) cans tomato paste
- 10 (6 ounce) cans water
- salt, to taste
- pepper, to taste
- Brown beef, and drain.
- Saute all vegetables in 1/2 cup olive oil, and 1/2 cup butter.
- Add beef to vegetables in a large pot.
- Add rest of the ingredients.
- Simmer 2-4 hours.
We very much enjoyed some of this sauce this evening over angel hair pasta: the rest I've stashed in the freezer to enjoy on other occasions. Very easy to prepare, although I made a few changes to meet our taste preferences. I used fresh mushrooms, proportionally more (500g) and used a 50/50 combination of my Vegetable Stock 135453 and merlot instead of the water. Very much liked the paprika in this and the range of vegetables. Thanks for sharing this recipe, weekend cooker! When what's in the freezer runs out, I'll be making this again. It still intrigues me that Americans call this a marinara sauce; in Australia, a marinara sauce contains seafood, so if you're in Australia, do remember that!
nice recipe but it is not a marinara sauce--- true marinara has NO meat in it---usually anchovy.
Good basic recipe we had over rice pasta to be gluten free. DH ate a big portion. I used fresh mushrooms, instead of canned tomatoes I used a good tomato sauce as I decided we didn't want chucks in our sauce, I may not have added as much water, I used sea salt, and freshly ground black pepper. Made for Zaar Stars Tag Game Dec. 2010 - Jan. 2011.