1/1 Photo of My Favorite Marinara Sauce
I've tried a lot of different ways of making spaghetti sauce, and this is the way I do it most often. It has a flavor that can't be beaten, at least not easily. It was originally a recipe for Chicken Cacciatore in a Betty Crocker cookbook, but I've modified it a bunch, so it's just not the same any more - and this tastes better than the original.
My Private Note
Units: US | Metric
- 2 tablespoons olive oil
- 1/4 large onion, sliced and diced
- 5 garlic cloves, minced
- 1 lb ground beef
- 1 (14 1/2 ounce) can diced tomatoes
- 3/4 cup white wine or 3/4 cup sherry wine
- 2 tablespoons dried parsley
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 teaspoon italian seasoning
- 8 ounces fresh mushrooms, sliced thin
- 1saute the onions and garlic in a large deep frying pan over high heat until the onions are starting to carmelize.
- 2Add the ground beef, stir until it's broken up and well browned.
- 3Add the next nine ingredients (tomatoes through Italian seasoning). Stir to mix well and bring to a boil.
- 4Reduce heat, cover and simmer for 20 minutes.
- 5Add the sliced mushrooms and simmer for another 10 minutes.
- 6Serve over your favorite pasta. What you don't use freezes well.
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Nutritional Facts for My Favorite Marinara Sauce
Serving Size: 1 (229 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 257.9
- Calories from Fat 145
- Total Fat 16.1 g
- Saturated Fat 5.1 g
- Cholesterol 51.4 mg
- Sodium 252.4 mg
- Total Carbohydrate 7.1 g
- Dietary Fiber 1.5 g
- Sugars 3.9 g
- Protein 16.2 g
The following items or measurements are not included: